MEXICAN ENCHILADAS | INGREDIENT & RECIPE

MEXICAN ENCHILADAS | INGREDIENT & RECIPE

Ingredients:

• Beef Mince 250 gm
• Green chilies 4 finely chopped
• Onion 1 finely chopped
• Capsicum ½ cup finely chopped
• Oil 2 tbsp
• Sambal leak 1 tbsp
• Ginger garlic paste ½ tsp
• Tomato 1 chopped into cubes
• Salt ½ tsp
• Crushed red pepper ½ tsp

Ingredients for Tortillas:

• Flour 2 cups
• Salt 1 tsp
• Baking powder 1 tsp
• Oil 1 tbsp
• Warm water to knead

Ingredients for Sauce:

• Onion chopped 2 tbsp
• Capsicum chopped 2 tbsp
• Oil 2 tbsp
• Garlic paste ½ tsp
• Salt ½ tsp
• Tomato paste ½ cup
• Sweet chili sauce ½ cup
• Chili powder 1 tsp
• Siracha sauce 2 tbsp
• Oregano ½ tsp
• Coriander powder ½ tsp
• Cumin powder ½ tsp

Ingredients to Serve:

• Sour cream ½ cup
• Cheddar cheese grated 1 cup

Method for Mince:

Heat oil, add chopped onion with ginger garlic paste, green chilies, minced, salt, and crushed pepper, fry for 5 mins, add ½ cup water, cover and cook till mince tender then add chopped tomato cubes, ketchup, keep aside.

Method for Tortillas:

In a bowl mix together flour 2 cups, salt 1 tsp, baking powder 1 tsp, oil 1 tbsp, mix and knead with warm water into a medium dough, divide into 8-10 balls, roll each ball into a 7 inch round on a floured surface, cook over medium heat on a tawa till done.

Method For Sauce:
Heat oil, add garlic and onion, fry for 1 min, add capsicum, salt, chili powder, coriander powder, cumin powder, tomato paste, sweet chili sauce, oregano leaves, and siracha sauce, add ½ cup water, and cook till sauce thickens.

To Serve And Assemble:
Spoon mince on tortillas, roll tightly, put some sauce in an oven-proof dish, place tortillas on the sauce, pour remaining sauce on top of tortillas, sprinkle with cheddar cheese, drizzle sour cream, cover with foil, bake for 10 mins on 10 d till cheese melts.