Enchiladas are easy to make provided you have the ingredients. You will need tortillas, the right mix of veggies/proteins, cheeses and the sauce. Once you have them all, it is just a quick fill / sprinkle cheese /bake.
Now, kids come up with the craziest cravings. My 8 year old is a true foodie and was somehow reminded of enchiladas he perhaps tasted at Chili’s a long time ago and asked for them at dinner on a Sunday night. He also asked for both red/green enchiladas! As you may have guessed, I had all the ingredients except the sauce ! So, my options were, run to grocery store to buy the enchilada sauces or do something creative (ah..hopefully, you guessed it was the latter :)). As the story goes below, it was a great outcome..read on for an IndoMex enchilada
- Tortillas (I used four) – FlourTortillas from (TJ)
- Organic Black Beans (TJ) – Canned black beans
- Lite Mexican blend – Drizzle as per your cheese needs on top of the enchilada
- Shredded mozzarella – I used this on the inside of the tortilla roll
- Bell Pepper – 1/2 Thinly sliced
- Onion – 1/4 Thinly sliced
- Crimini Mushrooms – 6-8. (the choice of veggies is left to your imagination)
- Chickenless crispy tender or your choice of cooked protein any style – 1 per tortilla or as per your liking. This makes the enchilada wholesome and delish.
- Salt and pepper – to taste
- Red sauce – Use a food-processor to puree 1-1.5 jars of Tomato chunky chutney
- Green Sauce – you can buy from the store, or make your own. We made our own Verde with tomatillo, onion, cumin and chili powder etc. It was really simple
- Saute the onions and bell pepper until slightly tender. Add salt n pepper to taste. Add the mushrooms. At the end, add in the rinsed black beans to absorb the flavors
- Use olive oil at the bottom of the casseroles to grease it.
- (left to your choice) Add a layer of the red / green sauce. I made half/half of each
- To prep, lay the tortilla on a plate and add the veggie/bean mix, protein and a sprinkle of Mexican cheese blend. I also experimented by adding in a bit of shredded mozzarella
- Fold or roll the tortilla and arrange it in the casserole with the seams down. Repeat until you cover the casserole
- Now, smother the sauces on top of the arranged tortillas and top it off with the Mexican cheese blend
- Stick it in the oven for about 10 mins or till the cheese melts at a temperature of 320
- Garnish it with cilantro (optional – service with Guac/sour cream. I had neither and kids did not complain :))
- I can almost bet that this one made at home is far more healthy with the freedom to add your choices of *anything*! Hope you will like it – my little foodie exclaimed “best enchiladas ever”! I never ever guessed that the chutneys could come in handy. Time for a “green chutney”