Here’s the original recipe from my first cookbook Great Vegetarian Dishes, now in its 22nd year in print.
Baked Stuffed Cheesy Corn Breads (Enchiladas)
Enchiladas are a Mexican dish made of soft, flat tortillas that are dipped in sauce and rolled around a filling, then topped with more sauce, sprinkled with cheese, baked, and served with sour cream.
Here’s the original recipe from my first cookbook Great Vegetarian Dishes, now in its 22nd year in print.
Baked Stuffed Cheesy Corn Breads (Enchiladas)
Enchiladas are a Mexican dish made of soft, flat tortillas that are dipped in sauce and rolled around a filling, then topped with more sauce, sprinkled with cheese, baked, and served with sour cream. Richly indulgent and delicious, they’re great for party catering.
PREPARATION TIME: 1 hour,
BAKING TIME: 15 minutes,
YIELD: 1 dozen large or 2 dozen small enchiladas.
Sauce
3 tablespoons olive oil,
1 small hot green chili, minced,
1/4 teaspoon yellow asafoetida powder,
4 teaspoons ground cumin,
1 tablespoon ground coriander,
3 cups tomato puree,
1 cup tomato paste,
2 teaspoons salt,
2 teaspoons sugar.
Filling
3 cups ricotta cheese,
3 cups grated mozzarella cheese,
1 medium bunch spinach, chopped, steamed until tender, and drained,
2 cups cooked corn kernels,
1/2 teaspoon yellow asafoetida powder,
1 teaspoon black pepper,
2 teaspoons sugar,
1/4 teaspoon freshly ground nutmeg,
1 teaspoon salt,
oil or ghee for deep frying,
1 dozen large or 2 dozen small tortillas,
1 cup sour cream.
To prepare the sauce
Heat the olive oil in a medium saucepan over moderate heat.
Saute the minced chili in the hot oil for a few seconds. Add the asafoetida, cumin, and coriander; then add the tomato puree and tomato paste.
Reduce the heat and simmer for 30 minutes. Add the salt and sugar and remove the sauce from the heat. Set aside.
To prepare the filling
Combine the ricotta cheese, 2 cups of grated cheese, spinach, corn, asafoetida, pepper, sugar, nutmeg, and salt in a large bowl and mix well.
To assemble the enchiladas
Heat the oil or ghee in a frying pan over high heat. When the ghee is hot (185°C/365°F), fry the tortillas individually for about 10 seconds on each side. Use smooth-tipped tongs to flip the tortillas in the oil. Remove and drain them on paper towels. The tortillas should be pliable.
Spread enough sauce on each tortilla to cover. If small tortillas are being used, spoon 1 heaped tablespoon of filling into the centre of each tortilla and fold in half. If large tortillas are being used, spoon 2 heaped tablespoons of filling into the center of each tortilla, spread into a strip and roll up the tortilla.
When all the tortillas are stuffed and laid out, pour over all the sauce. Sprinkle with the remaining grated cheese, place in a preheated moderate oven (180°C/355°F), and bake for 15 minutes or until the cheese is hot and bubbly.
Serve each enchilada hot with a spoonful of sour cream.