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10 - flour tortillas (101/2 large)
1 - medium
finely chopped (1/2 cup
can be used)
1 - green paper (bell paper) finely chopped
2 cups - shredded
1 can (16 oz) - fat-free refried beans
1 packet - taco seasoning mix
1 can - enchilada sauce
1 small can (8 oz) -
1 cup - chunky salsa
1/2 cup - chopped fresh
1/2 cup - finely chopped fresh jalapeno or
1 cup - shredded cheddar cheese
2 cups - water
oil for frying
salt to taste
How to Make Mexican Enchiladas
Cut flour tortillas into 1 inch squares and deep fry in oil till golden brown; keep aside.
Place the refried beans in a large saucepan. Cover the beans with 1 inch of water, and stir in 1 pack of taco seasoning mix.
Place over low heat for 10 minutes, stirring occasionally.
Place enchilada sauce in another saucepan and mix with small can of tomato sauce.
Add cumin powder, chilli powder and salt to taste.
Use water as needed to achieve desired consistency.
Bring to a boil over high heat.
Then reduce heat to low, and simmer for 5 minutes.
Now take fried tortillas in a serving plate, topped with hot seasoned refried beans and enchilada sauce mix.
Sprinkle cheddar cheese to get melts.
And mix all the other ingredients to it: onions, green paper, and shredded lettuce.
Top with chopped fresh cilantro.
One can add salsa and jalapeno if you like it really hot.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.