Name: Paneer Enchiladas/Cottage cheese Enchiladas infused with Indian flavours recipe by Anitha Nayak at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: Tomatoes - 5-6 (medium-sized pureed 250 ml); Tortilla's - 4 (medium-sized); Garlic - 2 cloves finely chopped; Onion - 1 small-sized finely chopped; Red Chilli powder - 3/4 tsp or more; Coriander powder - 1/2 tsp; Cumin powder - 1/2 tsp; Sugar - 1/2 to 1 tsp based on your taste; Cottage cheese - 225 gms crumbled into small pieces; Grated cheese - 100 gms (preferably Cheddar/mozzarella); JalapeÃ±os - 6-8 medium-sized; Cooking oil - 1 tbsp + 1 tsp; Salt to taste

ABOUT Paneer Enchiladas/Cottage cheese Enchiladas infused with Indian flavours RECIPE

Most Indians seem to love Mexican food because their food is hot & tangy just like most Indian dishes. A recipe shared by a friend who follows my blog, though her version is very indian & uses chappati's instead of Tortilla's, I have tweaked her recipe a lot to keep a balance between what I like and still keeping an Indian touch to it.

Ingredients Serving: 2

Tomatoes - 5-6 (medium-sized pureed 250 ml)
Tortilla's - 4 (medium-sized)
Garlic - 2 cloves finely chopped
Onion - 1 small-sized finely chopped
Red Chilli powder - 3/4 tsp or more
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Sugar - 1/2 to 1 tsp based on your taste
Cottage cheese - 225 gms crumbled into small pieces
Grated cheese - 100 gms (preferably Cheddar/mozzarella)
JalapeÃ±os - 6-8 medium-sized
Cooking oil - 1 tbsp + 1 tsp
Salt to taste

Instructions

Heat oil in a fry pan/ small pot. Set heat to medium. Add the chopped onions when the oil is hot. Add some salt to accelerate the onion frying. When the onions are translucent add the garlic & fry for a minute.
Next add the tomato puree, let it come to a boil, then simmer. Add salt to taste along with cumin & coriander powder. Mix well.
Keep stirring in between. After about 2-3 minutes add red chilli powder. Mix well. Taste & check if the sauce is hot enough for you. Else add more. Add the sugar. Mix well.
Tip: If the tomatoes are too tangy then add some more sugar.
Let the sauce cook & simmer till the raw flavours fade away & the sauce begins to thicken. It should have the consistency of tomato ketchup. If it thickens beyond that add some water & mix well. Turn off the heat & keep the sauce aside.
Heat another fry pan for heating the tortilla's. Meanwhile add 1/4 of the prepared sauce to the crumbled paneer. Sprinkle some salt for the paneer. Mix well. This will be the filling. Keep aside.
The fry pan should be hot by now. Add a few drops of oil, maintain the heat to medium & dip the tortilla into the prepared sauce just so that it has a light coating of the sauce on both sides, add this tortilla to the fry pan.
Fry on both sides for just about a minute. Transfer this tortilla to a plate & add 2-3 spoons of the paneer filling. Roll up the tortilla & place it in a baking tray. Make the other 3 in the way & place them next to each other.
Make sure you use a baking tray/glass dish where they fit snuggly.
Tip: If you find the method of dipping the tortilla into the sauce & then frying them messy then fry them without dipping them into the sauce. I like the dipping in the sauce method as this is more flavourful.
Preheat the oven to 180 degrees C.
Once you have lined up all the tortilla's, pour the rest of the sauce over the top of these lined up beauties.
Spread it around evenly with a spatula. Spread the jalapeños on top. Now spread the grated cheese as the final layer. Place the dish/tray in the centre of the oven & then bake this for 10 - 12 mins.
Serve hot. Serve 2 tortilla's per person.

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