CHEESY PANEER ENCHILADAS
My entry for today under Tortilla based dishes is Paneer Enchiladas. This recipe has everything I love – paneer, mushroom and cheese! So I was pretty excited making it.
The good thing is that the husband hates paneer and so I usually get to have the lion’s share of all paneer-ness. Now the not so good news is my two year old loving it (just like me) and it’s hard to fight for paneer (or anything else) against all that cuteness.
So while I was making these enchiladas, she had the freshly made paneer, then the golden brown roasted paneer and finally she tore open the enchiladas to just pick on the paneer. Takes after her mother!!
So the dish turned out good but somehow the photos did not. So this once, just take my word and try it and don’t judge this recipe by its photo….
WHAT YOU NEED
100 gms paneer, cubed
4 button mushrooms, sliced
1 green pepper, deseeded and sliced
1 onion, sliced
2 pods of garlic, chopped
80-100 gms cheddar cheese, grated
3-4 tblsp of olive oil
salt and freshly ground pepper
WHAT TO DO
Cook the corn in water for 7-8 minutes till it is cooked but retains its crunch.
Heat 2 1/2 tbsp 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 pan, add another 1 tbsp oil and fry the onion, green pepper and garlic for 5 minutes over medium flame.
Add the tomatoes, salt and pepper and cook covered till the tomatoes are mushy and it begins to thicken.
Blend this mixture to make a sauce.
Return the sauce to the pan over heat, add the paneer, mushrooms, corn and half of the cheese and simmer over low heat for 3-5 minutes.
Pre heat the oven at 200C
Warm the tortillas over a tava.
Pour little sauce in a baking dish till it’s bottom is coated with the sauce.
On each tortilla, place a little of the sauce and paneer mixture.
Roll up the tortilla and arrange them side by side on the baking dish with the seam side facing downwards.
Pour the remaing sauce over the wrapped tortillas and sprinkle the rest of the cheese on top.
Bake for around 10-12 minutes till the cheese melts.
1. You can either blend the sauce to a chunky or smooth paste depending on your taste. I like it chunky and so my sauce is not smooth purée like.
2. You can use other melting cheese like mozzarella instead of cheddar. Your baking time would vary depending on the cheese you use.