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Corn Enchiladas

    Favourite Tags  

Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat
Corn Enchiladas

Preparation Time: 10 minutes

Cooking Time: 50 minutes

Serves: 4


For tortilla

1 cup cornmeal/makai ka atta

1/2 cup maida


1/4 teaspoon ground black pepper

2 tablespoon oil

For stuffing

2 cup boiled corn kernels

1 cup finely chopped onions

1/2 cup finely chopped capsicum/green bell peppers

1 cup boiled and mashed potato/paneer(cottage cheese)

1 teaspoon oregano

1 teaspoon ground black pepper


2 tablespoon oil

For enchiladas sauce

2 cup tomato puree

2 tablespoon tomato ketchup

2 tablespoon minced onion

2 cloves of minced garlic

1 teaspoon red chilly powder/paprika

1/2 teaspoon ground black pepper

1/2 teaspoon oregano


2 tablespoon oil

3 cup grated cheese


For enchiladas sauce

Take a pan and heat oil. Add onion and garlic and stir it for 2-3 times. Add tomoto puree, tomato ketchup, red chilly powder, black pepper, oregano, salt and let it simmer for 5-8 minutes till it thickens slightly. Keep it aside.

For stuffing

Take a pan and heat oil. Add onions and saute it for about 2-3 minutes. Add capsicum and saute for 1-2 more minutes. Add corn kernels, salt, pepper, oregano and mix it. Add mashed potato and mix it well. (It works as a binding agent. You can add paneer also.) Keep it aside.

For tortillas

Take a bowl. Add all the ingredients, add water and knead dough. Let it rest for about 10 minutes.

Make small balls and roll the tortillas. Roast it on both the sides slightly. Dont cook it fully. Keep inside muslin cloth otherwise it will become dry. (You can use ready made tortillas also.)

Preheat oven at 180 degree.

Take a baking tray. Spread enchiladas sauce at the bottom.

Take a tortilla. Spread corn mixture into the centre of the tortilla. Sprinkle some cheese and roll it from both the sides. Arrange in the baking tray seam side down. Prepare all the enchiladas in the same way. Spread the sauce on the top and top it up with the remaining cheese.

Bake in the over for 10-15 minutes till the cheese melts.

Serve it immediately.

Note: You can use roti/chappatis also instead of tortillas.

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