- 6 Corn Tortillas
- Mexican Tomato Sauce
- oil for deep-frying
- 1 cup boiled sweet corn
- 100 gms grated paneer (cottage cheese)
- 50 gms grated cooking cheese
- 1 green chilli,chopped
- 1 tbsp chopped coriander (dhania)
- 1 tomato,without the pulp
- salt to taste
- 2 tbsp grated cooking cheese
- fresh cream
- lemon juice
- spring onions
Method:Deep Fry tortillas lightly in oil.
Mexican tomato sauce in the bottom of a baking dish Pour 1/3rd.
Fill each tortilla with a little stuffing.
Arrange each tortilla seam down, in sauce, arranged side by side in baking dish. The tops of tortillas with remaining sauce evenly damp.
Sprinkle more cheese Enchiladas. 200 ° C (400 ° F) to bake in a hot oven for 15 minutes.
How to serve
Put the lettuce in the center of a serving plate. Keep on top of an enchilada.
Spoon a little cream mixed with lemon juice. Around with spring onions and serve.
Repeat for remaining enchiladas.
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