Vegetarian Enchiladas with buttermilk sauce

Name: Vegetarian Enchiladas with buttermilk sauce
Total time: 1200 s
Yield: 2-serving
Cuisine: Indian
Ingredients: Filling:; 1 cup brown rice cooked; 1/3 cup corn steamed; 1/3 cup peppers chopped mixed; to taste salt; to taste cayenne pepper; 1 onion medium chopped; Tortilla :; 1 : 3 / maize whole wheat flour ratio of flourcornmeal and; 4 scallions finely chopped; 1/2 tbsp oil; to taste salt pepper and; Sauce :; 2 tsps oil; 2.5 tbsps all purpose flour; 5 pods garlic of crushed; 3 cups stock; 1 cups butter milk; 2 tsps butter; 3 onion / chopped scallionsspring; 2 tsps cumin roasted powde; to taste salt; 1 tsps pepper; 2 tsps cayenne pepper; 1.5 tsps oregano

pinksocks @cook_7828550

I have been a mexican food fan for a very long time now. Enchiladas are beautiful tortillas with a filling and a sauce on top. I have been reading about the diferent sauces that are a part of the mexican cuisine. This buttermilk sauce is a lesser known one as not all can appreciate this tart and spicy sauce. Hoever, our Indian pallete will love it as it is like kadhi. :)

pinksocks @cook_7828550

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Ingredients

20 mins

2-serving

Filling:
1 cupbrown rice cooked
1/3 cupcorn steamed
1/3 cuppeppers chopped mixed
to tastesalt
to tastecayenne pepper
1onion medium chopped
Tortilla :
1 : 3 /maize whole wheat flour ratio of flourcornmeal and
4scallions finely chopped
1/2 tbspoil
to tastesalt pepper and
Sauce :
2 tspsoil
2.5 tbspsall purpose flour
5 podsgarlic of crushed
3 cupsstock
1 cupsbutter milk
2 tspsbutter
3onion / chopped scallionsspring
2 tspscumin roasted powde
to tastesalt
1 tspspepper
2 tspscayenne pepper
1.5 tspsoregano

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Steps

20 mins

1

Make a soft dough with the ingredients and rest it for 30 min. Add little water a time. Roll a golf size ball to a thin tortilla shape, cook on a flat top.
2

Cook the veggies [including onions] in a hot a pan with a few drops of oil. Add the salt and pepper. Toss the rice in them. Keep aside to cool down a bit.
3

For the sauce: Heat oil in a heavy bottom pan on medium heat, add the flour and cook it off. Add the spices and roast them for few sec. Add garlic and the stock.
4

Keep whisking and make sure no lumps are there. Once the stock is warm, add the butter milk slowly and continue to stir.
5

Let the sauce thicken to the consistency that you like. Stir in the butter in the end and turn off the gas.
6

To assemble: spread the rice evenly on the tortilla, roll it and place on the plate. Spoon generous amount of sauce on top.
7

Additionally you may make a 3-4 of them and put in a oven tray, add the sauce and some grated cheese. Put it in the oven for 10 min at 200C or until the cheese is melted.