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| Basil plants are growing (right) |
Ingredients:
tortilla - 6
shredded mozzarella cheese - 3/4 cup
Spinach filling:
Spinach - 1 small bunch
onion - 1/2
garlic - 3 clove
bell pepper - 1/2
cumin powder - 1/2 tsp
red chilly powder - 1/2 tsp
oil - 1 tsp
Filling:
Heat oil in a wok.
Add chopped garlic and onion. Fry for a minute.
Put the chopped bell pepper. Saute till it wilts.
Then add chopped spinach and saute for 1 minute.
Add required salt, red chilly powder, cumin powder.
keep aside.
Enchilada sauce:
butter / oil - 1 tbsp
garlic - 2 cloves
green onion (spring onion) - 1 small bunch
dried Italian seasoning - 1 tsp
Tomato puree - 1/2 cup
tomato sauce - 2 tbsp
hot sauce - 1 tbsp
red chilly powder - 1/2 tsp
All purpose flour - 1 tbsp
water - 1/4 cup
basil leaf - 1 sprig
cumin powder - 1/2 tsp
Method:
Heat oil and saute the chopped spring onion + garlic for a moment.
Add AP flour and saute for a few seconds.
Pour in the tomato puree and add salt, red chilly powder, cumin powder, dried Italian herb seasoning and bring it to a boil. Reduce heat and cook till raw smell of tomato vanishes.
Then add finely chopped basil, hot sauce, tomato ketchup / sauce (for sweetness), 1/4 cup water and bring it to a boil. Switch off.
If needed add some shredded cheese now (anyways we will be adding cheese later).
arranging the enchiladas:
Preheat the oven to 350 deg F. Pour few tbsp of enchilada sauce in a baking dish.
Toast the tortillas both sides in a tawa or microwave. place them in a wide plate.
Divide the spinach filling into 6 and scoop 1 part to each tortilla.
Fold them as shown in photo and keep them in the baking dish with seam side down (touching the sauce in bottom).
Now pour enough sauce to cover the tortillas.
Sprinkle enough cheese to cover the top.
Bake 15 minutes or till cheese turns bubbly and mild red.
Spinach enchilada is ready!
Serving suggestion:
Serve as main course meal.
Tips:
The left over enchilada sauce (while preparing) can be refrigerated for 3 weeks and used as sauce for pasta or pizza.
