Enchiladas
Ingredients
For Tortilla
- 2 Cup Flour All purpose
- 1 Cup White Fine Aata (Fine White Wheat Flour)
- 1/2 cup Yogurt
- 1/2 Cup Milk Warm
- 1 teaspoon Baking Soda
- 1/4 teaspoon Yeast Optional
- 1 teaspoon Brown Sugar
- 1 teaspoon Salt
- 2 Tablespoon Butter
For Sauce
- 10 Tomatoes
- 1 Bulb garlic Big
- 1 Onion medium sized
- 4 Green Chilies Large
- 5 Red Chilies Whole
- 1-1/2 Tablespoon Cumin Roasted and Grind
- 1 teaspoon Paprika
- 1 teaspoon Black Pepper Powder
- 1 teaspoon Oregano
- 1 Chicken Cube
- 2 Tablespoon Soy Sauce
- 3 Tablespoon Lemon Juice
- 2 Tablespoon Ketchup
- 1 tablespoon Flour
- 1 Tablespoon Butter
- Salt Taste
For Filling
- 750 gm Chicken Breast
- 250 gm Cheddar Cheese Or any cheese of your choice
- 1 teaspoon Oregano
- 3 Green Chilies Crushed
- 1 teaspoon Black Pepper
- 1 teaspoon Chili flakes
- 1 teaspoon Red Chili powder
Servings:
Instructions
For Tortillas
- Mix all purpose flour, fine aata and add all ingredients mentioned in ingredients "For Tortillas" section. Knead into a smooth dough using some warm water
- Cover with damp cloth and let it rest for an hour or so
- Divide into eight equal dough balls.
- Roll out each dough ball into a tortilla just like chappati/rooti
- Heat the tawa over slow heat and cook the rolled tortillas over medium heat.
- Cook one side more than the other
For Sauce
- Place tomatoes, onions, garlic and green chilies in baking dish. Bake over high heat for 15 minutes, till the skin of tomatoes is burst
- When done, allow it to cool. Peel off the tomato skin and garlic.
- Roast red chilies over very low heat for 1 to 2 minutes and soak them in water
- Soak them for half an hour and take out its seeds
- Blend roasted vegetables and chilies in a blender
- In a pan, place chicken breast pieces, pour half of the blended sauce over the chicken
- Cook over high heat till the sauce is about to dry
- Add all the spices mentioned in ingredients "For Filling" section. Cook till dry, dish it out and let it cool. Shred the chicken once cool
- In the same pan, heat butter and flour to it
- Pour the remaining sauce over it
- Add rest of the spices mentioned in ingredients "For Sauce" section. Adjust the spice level accordingly. Cook the sauce till thick
Assembling
- Mix half of the cheese with shredded chicken. You can also add separately while filling the tortillas
- Place the filling on tortilla which is cooked more and roll it as desired
- Do the same for all the tortillas. Grease the baking dish well with butter and place all the filled tortillas as shown in picture. The joint parts should be downwards
- Pour the cooked sauce over it. Top with remaining cheese and green onions. Sprinkle oregano and herbs of your choice
- Preheat the oven at 180 degrees and bake enchiladas for 25 to 30 minutes till done
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