IndoMex Enchiladas with Tomato Chunky Chutney

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

Ingredients:

  • 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

Sauce:

  • 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

Process:

  • 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” wink wink ..

 

By |2015-10-27T01:20:47+00:00October 27th, 2015|Uncategorized|0 Comments

About the Author:

Shruthi
Shruthi is the creative chef and mastermind behind these flavorful chutneys and dishes. Cooking with only the freshest ingredients, she loves using her chutneys to add a new twist to traditional favorites. She is constantly experimenting with new recipes, striving to bring the complex sweet and savory flavors of India into your easy, every-day meals. Shruthi lives in Southern California with her husband and two foodie kids, and looks forward to sharing her passion for food with you!

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