Tortillas are made of corn in most of the country, but other versions exist, such as wheat in the north or plantain, Yuca and wild greens in Oaxaca. The other basic ingredient in all parts of Mexico is the chile pepper. Mexican food has a reputation for being very spicy, but its seasoning can be better described as strong. Many dishes also have subtle flavors. Chiles are used for their flavors and not just their heat, with Mexico using the widest variety. If a savory dish or snack does not contain chile pepper, hot sauce is usually added, and Chile pepper is often added to fresh fruit and sweets. In most of Mexico, especially in rural areas, much of the food is consumed in the home with the most traditional Mexican cooking done domestically based on local ingredients. These enchiladas stuffing is made with spinach and corn. I have added some Paneer cubes too in the filing. These Filling with cheddar cheese and Mozzarella cheese makes these Enchiladas so so delicious. The enchilada sauce which is made with tomato and Mexican seasoning is a perfect option to enjoy in dinner or in lunch too. This is our 66th #Foodiemonday #Bloghop event and this time we all are back with some mexican dish which is called #Enchiladas. We Foodiemonday bloggers are going to post interesting Enchiladas Filling and interesting sauces. Check out the recipe below and the other filling of enchiladas recipes from my fellow bloggers post!!! Enjoyyyyyy!!!!
For the Sauce
3 cups Vegetable stoke
1/4 cup Tomato paste
1/4 cup all purpose flour
2 Tbsp Olive oil
2 tsp Cumin
1/4 tsp. Garlic powder
1/4 tsp. Onion powder
1/4 tsp. Chili powder
For the Filling of Enchiladas
21/2 Cups Spinach, Chopped
1 1/2 cups corn, I am using Frozen Corn
6 green onions, thinly sliced
1/3 cup Coriander leaves, chopped
2 tsp. Cumin
1/4 Cup Cheddar Cheese
1/4 Cup Mozzarella Cheese
1. To make a Sauce, In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, cumin, garlic powder, onion powder, and chili powder. Cook for a minute, whisking. Whisk in stoke, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.
2. Saute the chopped Spinach and corn in olive oil over medium heat for 1-2 minutes and add salt, Mexican seasoning, and red chili powder.
3. Preheat oven to 190 degree C. Lightly spray baking dish, and pour a small amount of the sauce to coat the bottom.
4. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
Bake about 20 minutes, and garnish with coriander or green onion.