Tuesday, August 16, 2011

Fresh Corn Enchiladas Recipe

Ingredients:
  • 6 Corn Tortillas
  • Mexican Tomato Sauce
  • oil for deep-frying
To be mixed into a stuffing
  • 1 cup boiled sweet corn
  • 100 gms grated paneer (cottage cheese)
  • 50 gms grated cooking cheese
  • 1 green chilli,chopped
  • 1 tbsp chopped coriander (dhania)
  • 1 tomato,without the pulp
  • salt to taste
  • 2 tbsp grated cooking cheese
For the garnish
  • fresh cream
  • lemon juice
  • spring onions


Method:

Deep Fry tortillas lightly in oil.
Mexican tomato sauce in the bottom of a baking dish Pour 1/3rd.
Fill each tortilla with a little stuffing.
Arrange each tortilla seam down, in sauce, arranged side by side in baking dish. The tops of tortillas with remaining sauce evenly damp.
Sprinkle more cheese Enchiladas. 200 ° C (400 ° F) to bake in a hot oven for 15 minutes.

How to serve

Put the lettuce in the center of a serving plate. Keep on top of an enchilada.
Spoon a little cream mixed with lemon juice. Around with spring onions and serve.
Repeat for remaining enchiladas.

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