On the food front, we had these paneer and mushroom enchiladas last week, when things were obviously a bit brighter. Speaking of enchiladas, they are basically…
‘a traditional Mexican dish, typically made with a corn tortilla dipped in hot lard or oil to soften and then dipped in the chosen enchilada sauce. the tortillas are filled and rolled up, then placed in a casserole, then layered with sauce and possibly other additions such as cheese and chopped onions and olives’(wiki)
The best thing about enchiladas is that the options with the fillings are limitless… We love having them every now and then, with a variety of fillings and they form quite a nice gratifying one-dish meal. In this case, I used some paneer, and was not disappointed. We all lapped it up in no time, and were asking for more. So here goes…
8 corn tortillas
150 gms paneer, cubed
5-6 button mushrooms, sliced
1 green pepper, deseeded and sliced
2 carrots, cut into sticks,8-10 tomatoes, sliced
1 onion, sliced
3-4 pods of garlic, chopped
200 gms cheddar cheese, grated
1 tblsp oregano
7-8 tblsp of olive oil
salt and freshly ground pepper to taste
- Heat the oil in a pan.
- Add the paneer and mushrooms and fry till the mushrooms are soft and thepaneer is slightly browned.Keep aside.
- In the same oil, add the carrot, onion, green pepper and garlic and stir fry for 5 minutes over medium flame.
- Add the tomatoes, oregano, salt and pepper and cook covered till the tomatoes are mushy and it begins to thicken.
- Transfer the sauce to a blender and make a paste.
- Return the sauce to the pan over heat,add the paneer , mushrooms and half of the cheese and simmer over low heat for 3-5 minutes. Keep aside.
- Pre heat the oven at 200 deg cel.
- Wrap the tortillas in a cling film and microwave for a minute. They can also be heated in the oven or a pan over a cooker
- Place a little of the sauce, without the chunky bits, on the bottom of a baking dish.
- On each tortilla, place a little of the sauce, along with the chunky bits, roll up and arrange side by side on the baking dish.
- Pour the remaing sauce over the wrapped tortillas and sprinkle the rest of the cheese on top.
- Bake in the centre of the preheated oven and bake till the cheese melts and takes on a nice brownish colour.
- Serve hot.
The enchiladas were good on their own…we, however had them with some fresh leafy salad.
It was really nice, well heavenly, actually…ooops, maybe I shouldn’t say so myself…but I was really very pleased with the way they turned out, and so, were the other three in my small world…absolutely no complains.