Showing posts with label Enchilada. Show all posts
Showing posts with label Enchilada. Show all posts
Showing posts with label Enchilada. Show all posts
Showing posts with label Enchilada. Show all posts

Keto Chicken Enchiladas Suizas#SundayFunday

Chicken Enchiladas Suizas Verdes are super easy and mouthwatering Mexican meal. It's a classic, authentic Mexican recipe that is lesser known, but incredibly delicious made with corn tortillas stuffed with shredded chicken, with a creamy Salsa Verde. I have created a low carb/keto version of this delicious recipe by using egg white wraps.
I promise that you will love them! a delicious and elegant dish that’s perfect for a nice meal.

Makes 3 Servings
Ingredients

2 Cups Cooked & Shredded Chicken
PSMF Egg White Tortillas
1½ Cups Homemade Salsa Verde
3 Spicy Green Chilies or according to your taste
2 Cups Shredded Cheese
1/3 Cup Sour Cream
½ Teaspoon Cumin powder
½ Teaspoon Garlic powder
½ Teaspoon Onion powder
Salt to taste

Method
Preheat the oven to 180°C. 
Mix together Homemade Salsa Verde, seasonings and sour cream, mix well, divide this in two bowls.
In one bowl of the sauce add all the shredded chicken, half the shredded cheese and the chopped chillies.
From the other bowl of the sauce, coat the bottom of the baking dish with a layer of sauce.
Add a good amount of the filling in the middle of each egg wrap tortilla. Roll it into a the tortilla place it in the baking dish. 
Place all them in the pan seam-side down. 
When one layer is covered, pour a little sauce and sprinkle cheese on top.
Again add the a another layer of tortilla.
Pour the rest of the sauce over the enchiladas and then sprinkle with the rest of the cheese.  
Bake in a pre heated for 30 minutes, until bubbly and browned on top. Let sit for 15 minutes before serving.
Enjoy this as a wholesome and delicious meal.
Labels: Keto, Low Carb, Chicken, Enchilada, Salsa Verde, Egg White Tortillas, Homemade, Mexican, Baked, International Cuisine, Sunday Funday, PSMF

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Baked Pork Enchilada Salsa Verde Casserole#BakingBloggers

I wanted to make something easy, so instead of making traditional rolled enchiladas made these no fuss casserole. Made this quick dish where in I just threw everything into a casserole.
Assembling the pork enchilada casserole takes little effort, as I simply layered the pork and rest of ingredient one by one and baked it. To save time, I made the pork and the Salsa Verde two days in advance and refrigerated it. I made the Fried Corn Tortillas on the day when I wanted to bake it. If you want, this, can be assembled well , in advance, as it reheats quite well, can assure you this, since I, had leftovers and reheated it after two days and it tasted just as good as the freshly made one.

Servings 2 -3
Ingredients 

250 Grams Pork Mince
1 Cloves Garlic - finely chopped
1½ Teaspoon Lime juice
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper powder
1 Teaspoon Vegetable Oil
Other Ingredients
Salsa Verde

4 Corn Tortillas - torn
1 Cup Shredded Provolone & Cheddar Cheese
1 Small Onion- diced
¼ Cup Chopped Coriander/Cilantro leaves
Sour cream, for serving
For the Fried Corn Tortillas
1 Cup = 250 Ml
Ingredients

1 Cup Maize Flour
¼ Teaspoon Pink Himalayan Salt
1 Teaspoon Oil
125 Ml+ Water

Method
Heat a tablespoon of oil in a pot/kadai, add minced  garlic and the pork mince, sauté till it changes color
add salt  and pepper powder , mix well
add ½ cup water. Bring the pot to a boil, and then turn the heat down to low and simmer uncovered for until the mince is cooked 
and all moisture nearly evaporated ( there should 2 - 3 tablespoons of liquid in the mince). 
Cool till it comes to room temperature add ½ cup of the Salsa Verde, lime juice and little coriander leaves . Taste for salt and spice, add more Salsa Verde if you want it more spicy. 

For the Fried Corn Tortillas
In a skillet, boil the water, add salt and oil. When it comes to a rolling boil add the maize flour and mix well with a spoon. Let it cook for a minute. Switch off the flame and cover it with a lid for 3 minutes. When it is still warm, knead this to soft dough, if required add a teaspoon of hot water while kneading. Knead it well into soft dough. Cover and keep it aside for just 5 minutes. 
Divide the dough into 5 equal balls. Roll each between a oiled plastic sheet in a tortilla press/puri maker. 
Cut it with a mould to make the edges smooth and tortilla the same size. 
Bake this in non stick skillet (See Notes) till it get brown spots on each side. 
Keep this on wire rack. Like wise make the rest of the corn tortillas. 
Wrap them in a towel and let them cool completely.
Heat up the vegetable oil on low heat in a small pan Use a pan that will fit the tortillas so that you can use a little to fry them).
Once the oil is hot add one tortilla at a time, and fry on medium flame till they are crisp. Keep aside to drain on a kitchen towel.
I even fried the broken tortilla pieces and used that to layer the casserole, since they are to broken into pieces.

To Assemble- Pork Enchilada Salsa Verde Casserole
Preheat the oven to 170°C.
In a casserole, place half of the broken tortillas in it, tearing in pieces to fill in any gaps. 
Evenly top the tortillas with half the pork, 
sprinkle half the diced onions ( I had 2 tablespoons of leftover red and green capsicum so used that too)
half the chopped coriander leaves, and and evenly spread the Salsa Verde
Then sprinkle the shredded cheese. 
Top that layer with remaining torn tortillas and then add the rest of the pork, 
the rest of the onions, capsicums, evenly spread the salsa,
sprinkle coriander leaves and then top evenly with the rest of the cheese.
Bake uncovered for 25 minutes or until the casserole is lightly browned and bubbling. Allow to rest for 10- 12 minutes before serving. 
Serve warm with sour cream and wafers.

My Notes

The pork and Salsa Verde can be made ahead of time and kept refrigerated for 3 days.
I baked the first tortilla on my anodized tawa and it got stuck see pic, so use a non stick pan to bake the tortillas.
Labels: Pork, Salsa Verde , Mexico, Mexican, Baking Bloggers, Corn, Tortilla, Baked, Enchilada, Serves Two, Main course, Green Tomato, Breads  
Baking Bloggers (April 2021): Baking of Mexico

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Vegetarian Red Bean Enchiladas#Foodieextravaganza

An enchilada is a popular Mexican dish- tortillas stuffed with baked beans ,vegetables and baked in enchilada(tomato based) sauce. It is one of the most popular street food.  Enchilada is pronounced as "ehn-chee-lah-thahs", term means " dipped in chilly".

May 5th is National Enchilada Day. Our host for the month is Camilla of Culinary Adventures told us to celebrate it with your favorite version.

Ingredients
6 Homemade Tortillas
Mozzarella cheese
as required
For the filling

1 Tablespoon  Olive oil
1 White Onion - finely chopped
3 Garlic loves - finely chopped 

2 Large Tomatoes
1 Cup Boiled Rajma / Red Beans
1/2 Teaspoon Red chilly powder
1/2 Teaspoon  Mixed herbs

1 Tablespoon Tomato sauce
Salt to taste
1/4 Cup Cheese
For the Enchilada sauce
1 Tablespoon Butter
3 Garlic Cloves - finely chopped
3 Tomatoes -  pureed
1 Tablespoon Tomato sauce
1 Teaspoon Red chilli flakes
1 Teaspoon Oregano 

3/4 Cup Grated Mozzarella Cheese

Method
To make the Enchilada sauce

In a mixer jar add the tomatoes, garlic and puree to a fine paste .
In pan heat butter add the chilly flakes, tomato sauce and saute for a minute, then add the tomato puree and cook till it thickens to a sauce like consistency . Remove in a bowl  then mix in the cheese and keep aside.
For the filling

Crush the rajma / red beans lightly and keep aside.
Heat oil in a pan, add onions,  garlic, sauté till onions are softened. Add the chopperized tomatoes, tomato sauce, red beans, red chilly powder, mixed dried herbs, mix and cook till almost dry. 
Cool then add the cheese and mix well

Preheat the oven to 200°C.

Place a tortilla, spread some of the filling in the center and top with cheese.
Roll the tortilla.Place it in a baking dish.
Similarly make more rolls and place in the dish.

Drizzle the  enchilada sauce over.
Grate mozzarella cheese on top and sprinkle some chilly flakes and mixed herbs.
Place the dish in the preheated oven and bake till the cheese melts.
Serve hot.
Labels : Enchilada, Mexican, Vegetarian, Rajma Beans, Mozzarella Cheese, Tortilla, Enchilada Sauce, Baked
You might also like to check these Mexican recipes:
Air Fryer Nachos

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