CELEBRITY MASTER CHEF DR. KAVIRAJ KHIALANI
The flavors of Mexican foods are not only inviting and appealing to us but also easy to adapt into our daily recipes as well. From the chili and peppers to the salsa, nachos and tacos! this cuisine has so much to offer that it gets difficult to pick and choose between the options. Mexican ingredients are easily available from assorted fresh vegetables to the corn meal, the tortillas, jalapenos, peppers and tomatoes for the salsa. The kitchens of Mexico also have a wide array of non-veg ingredients too including chicken, eggs, fish and seafood, red meat as well in some recipes.
One of the most popular one meal dish in Mexican fare is the concept of enchiladas- tortillas [ made up with corn meal/ makkai ka atta] cooked first, rolled up with an array of filling of your choice, topped with a nice cheesy sauce, baked in the oven and relished!
The methods of cooking in this cuisine are easy to follow and also doesn’t really call for any unusual equipment’s as well. Pots and pans, griddles and hot plates, fryers and ovens are some of the most commonly used mediums. The steps involved in the recipes are short and easy to follow keeping in mind the nutritive aspects as well in most recipes. While they do love to have their foods well presented with accompaniments and garnishes there is a lot more which we can think of as well when it comes to fusion with mexican recipes.
Innovating with enchiladas is always so much fun and it just takes the preparation to level next as I tried incorporating leftovers from indian cuisine as well rolling them into tortillas, theplas, leftover chapattis and more! Keep up the spirit of creativity and indulge into this exciting variety of enchiladas and treat your loved ones this weekend.
Here are a few simple recipes with the Mexican concept of Enchiladas with my little twist of taste attached to make them more palatable and delicious!
DESI SAUSAGE & BEAN STUFFED ENCHILADAS
Ingredients
For the enchilada wrapper
Readymade tortilla rotis [made with corn ka atta] – 4-6 no
Or else whole wheat/ flour/corn meal based rotis- 4-6 no.
For the filling of the enchiladas:
Oil-2 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Green chilies-1 tsp chopped
Spring Onion-1 small chopped
Sliced mushrooms- 8-10 no
Chicken sausages- 3-4 sliced
Baked beans in tomato sauce-1 cup
Capsicum-1 no chopped
Salt, pepper, herbs and chili flakes to taste
Red chili sauce + green chili sauce + soy sauce- 1 tsp each
Spring onion greens-2-3 tbsp. chopped
Grated cheese-1/4 cup
White sauce- 1 and a half cup
For the Salsa mixture
Tomatoes-1 cup chopped
Onions-1 small chopped
Green chilies-1 tsp chopped
Jalapenos/olives/gherkins-2-3 tsp sliced
Salt and pepper to taste
Capsicum-1/2 no chopped
Tabasco/Capsico sauce-1 tsp
Pinch of sugar
Coriander leaves-2 tsp chopped
Mix and chill for 20 mins.
To serve with
Salsa sauce as listed above/ sliced avocado/ tossed salad.
Method
Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.
To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the sliced mushrooms, capsicums, salt, pepper, herbs and chili flakes to taste.
Cook for 2-3 mins and add in the sausages and baked beans all the sauces etc and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens and cheese and mix well.
Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.
Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.
CURRIED CHICKEN AND CHEESE ENCHILADAS
Ingredients
For the enchilada wrapper
Readymade tortilla rotis [made with corn ka atta] – 4-6 no
Or else whole wheat/ flour/corn meal based rotis- 4-6 no.
For the filling of the enchiladas
Oil-2 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Green chilies-1 tsp chopped
Spring Onion-1 small chopped
Boneless chicken breasts- 250 gms- boiled, shredded
Chicken liver- 2-3 no cooked/boiled, optional
Baked beans in tomato sauce-1 cup
Capsicum-1 no chopped
Salt, pepper, herbs and chili flakes to taste
Curry powder- 1 tsp
Coconut milk- 1 cup thick
Spring onion greens-2-3 tbsp. chopped
Grated cheese-1/4 cup
White sauce- 1 cup only for topping
For the Salsa mixture
Tomatoes-1 cup chopped
Onions-1 small chopped
Green chilies-1 tsp chopped
Jalapenos/olives/gherkins-2-3 tsp sliced
Salt and pepper to taste
Capsicum-1/2 no chopped
Tabasco/Capsico sauce-1 tsp
Pinch of sugar
Coriander leaves-2 tsp chopped
Mix and chill for 20 mins.
To serve with
Salsa sauce as above / sliced avocado/ tossed salad.
Method
Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.
To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the boiled chicken breast shredded pieces, cooked chicken liver, capsicums, salt, pepper, herbs and chili flakes to taste.
Cook for 2-3 mins and add in the curry powder and baked beans and coconut milk and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens and cheese and mix well.
Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.
Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.
MAKHNI TADKA ENCHILADAS
Ingredients
For the enchilada wrapper
Readymade tortilla rotis [made with corn ka atta] – 4-6 no
Or else whole wheat/ flour/corn meal based rotis- 4-6 no.
For the filling of the enchiladas
Oil-2 tsp
Butter-2 tsp
Garlic-1 tsp chopped
Green chilies-1 tsp choppedOnion-1 small chopped
Cooked chicken tikka/ paneer tikka/ tandoori mushrooms
Fresh basil leaves-4- 5 no
Tomato ketchup-2-3 tsp
Baked beans in tomato sauce-1 cup
Capsicum-1 no chopped
Salt, pepper, herbs and chili flakes to taste
Kasuri methi-1 tsp
Red chili sauce-1 tsp
Garam masala powder-1/2 tsp
Spring onion green or 2 tbsp. chopped coriander.
Grated cheese-1/4 cup
White sauce- 1 cup only for topping
For the Salsa mixture
Tomatoes-1 cup chopped
Onions-1 small chopped
Green chilies-1 tsp chopped
Jalapenos/olives/gherkins-2-3 tsp sliced
Salt and pepper to taste
Capsicum-1/2 no chopped
Tabasco/Capsico sauce-1 tsp
Pinch of sugar
Coriander leaves-2 tsp chopped
Mix and chill for 20 mins.
To serve with
Salsa sauce as above / sliced avocado/ tossed salad.
Method
Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.
To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the cooked sliced chicken tikka pieces, capsicums, salt, pepper, herbs like basil leaves and chili flakes to taste.
Cook for 2-3 mins and add in the garam masala powder, kasuri methi, and baked beans and prepared makhani sauce and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well.
Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.
Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.
METHI PANEER ENCHILADAS
Ingredients
For the enchilada wrapper
Readymade tortilla rotis [made with corn ka atta] – 4-6 no
Or else whole wheat/ flour/corn meal based rotis- 4-6 no.
For the filling of the enchiladas
Oil-2 tsp
Butter-2 tsp
Garlic-1 tsp chopped
Green chilies-1 tsp choppedOnion-1 small chopped
Ginger-1 tsp chopped
Tomatoes- 1 cup puree, fresh
Baked beans in tomato sauce-1 cup
Methi leaves- 2 cups chopped
Paneer- 250 gms, crumbled
Coriander leaves- 1 cup chopped
Salt, pepper, herbs and chili flakes to taste
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Red chili powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala powder-1/4 tsp
Spring onion green or 2 tbsp. chopped coriander.
Grated cheese-1/4 cup
White sauce- 1 cup only for topping
For the Salsa mixture
Tomatoes-1 cup chopped
Onions-1 small chopped
Green chilies-1 tsp chopped
Jalapenos/olives/gherkins-2-3 tsp sliced
Salt and pepper to taste
Capsicum-1/2 no chopped
Tabasco/Capsico sauce-1 tsp
Pinch of sugar
Coriander leaves-2 tsp chopped
Mix and chill for 20 mins.
To serve with
Salsa sauce as above / sliced avocado/ tossed salad.
Method
Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.
To prepare the filling, heat oil and butter in a pan add in the garlic, ginger and onions and saute until light pink add in the methi, coriander leaves, tomatoes, salt and all spices and cook on a low flame for 8-10 mins.
Add in the baked beans and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well, also add colorful bell peppers/capsicums for crunch and color.
Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.
Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.
TAVA PRAWNS AND PEPPER ENCHILADAS
Ingredients
For the enchilada wrapper
Readymade tortilla rotis [made with corn ka atta] – 4-6 no
Or else whole wheat/ flour/corn meal based rotis- 4-6 no.
For the filling of the enchiladas
Oil-2 tsp
Butter-2 tsp
Garlic-1 tsp chopped
Green chilies-1 tsp choppedOnion-1 small chopped
Ginger-1 tsp chopped
Tomatoes- 1/2 cup puree, fresh
Baked beans in tomato sauce-1 cup
Assorted capsicums- 1 cup chopped, red-green-yellow
Red chili sauce-1 tsp
Prawns- 500- 700 gms- approx. 10-12 pieces medium sized, cut 1 x 2
Coriander leaves- 1 cup chopped
Salt, pepper, herbs and chili flakes to taste
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Red chili powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala powder-1/4 tsp
Spring onion green or 2 tbsp. chopped coriander.
Grated cheese-1/4 cup
White sauce- 1 cup only for topping
For the Salsa mixture
Tomatoes-1 cup chopped
Onions-1 small chopped
Green chilies-1 tsp chopped
Jalapenos/olives/gherkins-2-3 tsp sliced
Salt and pepper to taste
Capsicum-1/2 no chopped
Tabasco/Capsico sauce-1 tsp
Pinch of sugar
Coriander leaves-2 tsp chopped
Mix and chill for 20 mins.
To serve with
Salsa sauce as above / sliced avocado/ tossed salad.
Method
Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.
To prepare the filling, heat oil and butter in a pan add in the garlic, ginger and onions and saute until light pink add in the prawns, salt and all spices, tomato puree and cook on a low flame for 8-10 mins.
Add in the baked beans and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well, also add colorful bell peppers/capsicums for crunch and color.
Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.
Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.
TEX- MEX SUBZI WALA ENCHILADAS
Ingredients
For the enchilada wrapper
Readymade tortilla rotis [made with corn ka atta] – 4-6 no
Or else whole wheat/ flour/corn meal based rotis- 4-6 no.
For the filling of the enchiladas
Oil-2 tsp
Butter-2 tsp
Garlic-1 tsp chopped
Green chilies-1 tsp choppedOnion-1 small chopped
Ginger-1 tsp chopped
Tomatoes- 1/2 cup puree, fresh
Baked beans in tomato sauce-1 cup
Assorted Veggies- carrots/ beans/ peas/ potatoes/cauliflower/broccoli/ mushrooms/ zucchini etc can be cut into small pieces, blanch/boil the tough options and then cook it in the sauce as listed in the method
Red chili sauce-1 tsp
Green chili sauce-1 tsp
As an option we can use soya chunks/ soya granules/ tofu as well.
Coriander leaves- 1 cup chopped
Salt, pepper, herbs and chili flakes to taste
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Red chili powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala powder-1/4 tsp
Spring onion green or 2 tbsp. chopped coriander.
Grated cheese-1/4 cup
White sauce- 1 cup only for topping
For the Salsa mixture
Tomatoes-1 cup chopped
Onions-1 small chopped
Green chilies-1 tsp chopped
Jalapenos/olives/gherkins-2-3 tsp sliced
Salt and pepper to taste
Capsicum-1/2 no chopped
Tabasco/Capsico sauce-1 tsp
Pinch of sugar
Coriander leaves-2 tsp chopped
Mix and chill for 20 mins.
To serve with
Salsa sauce as above / sliced avocado/ tossed salad.
Method
Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.
To prepare the filling, heat oil and butter in a pan add in the garlic, ginger and onions and saute until light pink add in the assorted veggies/ soya chunks etc which are semi- cooked, salt and all spices, tomato puree and cook on a low flame for 8-10 mins.
Add in the baked beans, sauces and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well, also add colorful bell peppers/capsicums for crunch and color.
Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.
Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.
On a Concluding Note
Enchiladas are one of those recipes from Mexican cuisine which is able to find its place at any given hour of the day be it a brunch, a supper or even a craving in the evening hours to munch on something interesting and tasty. As an advice we can also assemble these enchiladas and keep them all ready, set them in the baked dishes and store them covered/cling wrapped in the fridge and put them to bake just before you wish to have them/ serve them. This concept is also good to prepare ahead of time and keep which can save last minute hassles during a get-together or a re-union etc where we can spend more quality time together while the oven creates the magic for the moment!
Happy Cooking!
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow
