Mexican Enchiladas without Cheese | From scratch with Tortilla & Sauces

chicken

🥗Healthier: tofu

💰Cheaper: beans

Tofu provides a plant-based protein option, while beans are budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt is lower in fat and adds creaminess.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber, while flour is often cheaper.

Soak 1 cup of rajma in 2 cups warm water for 6-7 hours.

Pressure cook the soaked rajma with a little salt and 1/2 cup water for 6-7 whistles.

Chop 2 capsicum finely.

In a pan, heat 2 tablespoons olive oil and add the chopped capsicum, cooking it lightly.

Add 1 tablespoon tomato ketchup, 1 tablespoon red chili oregano, 1 teaspoon cumin powder, 1 teaspoon red chili powder, and salt to taste to the capsicum.

Add 1/2 cup cooked rajma and 1/2 cup water, and cook well.

Blend the cooked rajma mixture in a food processor until smooth.

For the red sauce, chop 8 tomatoes and heat 2 tablespoons olive oil in a pan.

Add the chopped tomatoes, salt to taste, and cook until soft.

Add 1 teaspoon mixed herbs, 1 teaspoon red chili powder, and 1 teaspoon coriander powder, mixing well.

Cool the sauce and blend it until smooth, adding 1 cup water to achieve desired thickness.

For the white sauce, melt 3 tablespoons margarine in a pan and add 1.5 teaspoons flour, roasting it lightly.

Add 1.5 cups milk and bring to a boil, adding salt to taste and 1/2 teaspoon mixed herbs and 1/2 teaspoon chili flakes to thicken the sauce.

Prepare the tortillas by kneading a dough with 1 cup all-purpose flour, 1/2 cup wheat flour, 1 tablespoon oil, 1 teaspoon ajwain, and salt to taste, using warm water.

Roll out small portions of the dough into tortillas and lightly roast them.

Apply margarine on the roasted tortillas and prepare to fill them with the stuffing.

Grease a baking dish with olive oil and fill each tortilla with the rajma stuffing, rolling them up.

Place the rolled tortillas in the baking dish and pour the red sauce and white sauce over them.

Garnish with black olives and green capsicum.

Bake in a preheated oven at 180°C for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens