Enchiladas recipe (Jain style) Mexican enchiladas

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber; corn tortillas are often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and adds protein.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Pico de gallo is fresher and contains fewer preservatives.

Prepare the Mexican sauce by mixing tomato puree, chilly flakes, red chilly powder, oregano, salt, crushed black pepper, and tomato ketchup in a bowl.

Make the tortilla dough by combining all purpose flour, corn meal, a pinch of salt, and oil in a bowl. Gradually add lukewarm water and knead until smooth.

Roll out the tortilla dough into thin circles and cook on a hot skillet until lightly browned on both sides.

For the stuffing, mix boiled rajma, chopped bell pepper, chopped tomato, red chilly powder, roasted cumin powder, salt, processed cheese, and jalapenos in a bowl.

Fill each tortilla with the stuffing mixture, roll them up, and place them in a baking dish.

Top the enchiladas with the Mexican sauce and sprinkle with mozzarella and cheddar cheese.

Bake in the oven until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens