Personally I am very fond of Mexican cuisine and the reason is simple, its spices and flavor are very parallel to the Indian cooking. I need not modify the recipe much to give it an Indian shape.
Indians who love cilantro, tomatoes, chilies, tend to love Mexican food as well. The yummy burritos, tacos and enchiladas draped with strings of cheese and stuffed with the glittering red salsa and mush beans have clean flavours with the freshness of spice.
Enchiladas pronounced [ehn-chee-LAH-thahs ] is a tortilla dipped in chile sauce, stuffed with a variety of ingredients then rolled up and baked. The word “enchilada” just means “in chile”. In Mexico the dish is a simple “street vendor” fare.
Diana Kennedy (author of Art of Mexican Cooking) explains that there are two basic methods of making enchiladas. The first method is where the tortilla is lightly fried then dipped in a warmed chile sauce then filled and rolled. The second method dips the tortilla in “raw” sauce then lightly fried, filled and rolled.
Prep time: 20 min | Cooking time: 40 min | Serves: 4
- Grease a rectangular baking dish with oil.
- Preheat the oven to 250 degrees.
- Prepare 6 flour tortillas(click here for recipe)
- In a mixing bowl add cottage cheese, garlic, red chilli flakes and oregano and mix well
- Place a tortilla on the baking dish, cover it half with the cottage cheese mixture and fold the other half/ roll up the tortilla.
- Continue till all tortillas are filled, rolled and places in the baking dish.
- Add Salsa Sauce (click here for recipe) to the top of the tortillas and make sure all are covered with the sauce. Donot use fresh tomato salsa for this recipe.
- Sprinkle and cover the whole dish with grated cheese. Place the baking dish in the oven for 10 minutes or till the cheese melts
This recipe has an excellent scope of variation like Pizza. The tortillas can also be stuffed with mush black beans prepared with garlic and red chilli flakes instead of cottage cheese filling or you can be creative and try your own stuffing.