Cheesy vegetable enchiladas

Name: Cheesy vegetable enchiladas
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 tablespoons olive oil; 2 cloves garlic, minced.1 large onion diced; 1 large bell pepper (yellow, green or red), diced; 2 cups fresh (or frozen) corn; 1 cup cheese; 4 tortillas; as required Chilli flakes seasoning; 1/4 cup all-purpose flour; 3 tbsp tomato paste; 3 tablespoons olive oil; 1/2 teaspoon garlic paste; 1/4 teaspoon ground coriander 1/4 teaspoon black pepper; as per taste salt,sugar and chilli powder; as per taste Oregano seasoning

Vijayeta Dave @cook_20859402

Junagadh

A mexican oven cooked cuisine with blend of all nutritious veggie tortillas and enchiladas sauce..

Vijayeta Dave @cook_20859402

Junagadh

A mexican oven cooked cuisine with blend of all nutritious veggie tortillas and enchiladas sauce..

Saved

Ingredients

1 hour 30 mnts

2 servings

3 tablespoonsolive oil
2 clovesgarlic, minced.1 large onion diced
1large bell pepper (yellow, green or red), diced
2 cupsfresh (or frozen) corn
1 cupcheese
4tortillas
as required Chilli flakes seasoning
Ingredients for Enchilada sauce
1/4 cupall-purpose flour
3 tbsptomato paste
3 tablespoonsolive oil
1/2 teaspoon garlic paste
1/4 teaspoonground coriander 1/4 teaspoon black pepper
as per tastesalt,sugar and chilli powder
as per tasteOregano seasoning

Saved

Steps

1 hour 30 mnts

1

Making Enchilada sauce:
2

Blend the tomatoes, make a smooth puree. Heat the sauce pan over medium heat. Add the oil and all-purpose flour, stir for one minute until flour is light golden brown. Add tomato puree, oregano, salt, sugar, black pepper, red chili powder, and cumin. Mix it well making sure there is no lumps. Add 1 cup of water and boil over medium heat about 2-3 minutes, sauce should be pouring consistency. Set aside.
3

For Stuffing:
4

Heat the oil in a sauce pan over medium heat, add the vegetables. Corn, Cook stirring until moisture has evaporated but mix should be still moist. Remove from heat add about 1/4 cup of enchilada sauce, mix it well. When vegetable mix comes to room temperature add the cheese and mix it well. Set aside.
5

For baking:
6

Mix both cheese and set aside. Heat the skillet over medium heat and grease the skillet generously. Toast the tortillas about one minute from both sides.
7

Top each tortilla with about 1/4 cup of filling; roll up tightly and arrange, two rolled tortilla seam side down, in microwaveable plates. I prefer to make enchiladas in microwave it is fast and it is easy to personalize how much filling, how much cheese and also mild or hot. Sprinkle enchiladas with about 3 tablespoons of sauce and sprinkle the cheese.
8

Microwave for about one and half minutes, cheese should be melted and little bubbly.