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Enchilada Casserole

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Serves 4-5 | Prep Time 45 | Cook Time 45

Why I Love This Recipe

You can modify the recipe to suit your familyfs taste buds with endless combinations. These enchiladas filled with a flavorful combination of ingredients, layered with white sauce, a tangy homemade tomato salsa, finished with a generous sprinkling of grated cheese and baked, makes for a hearty dinner.

Ingredients You'll Need

8 corn or flour tortillas roasted on both sides (I used corn tortillas)
1/4 cup thick buttermilk (whisked well)
1 cup home made salsa
1 cup white sauce
1/2 cup grated cheese

For filling:
1 cup chopped mixed vegetables (onions, carrots, beans, baby corn, capsicum, cabbage)
1 tomato chopped
1/4 cup boiled sweet corn
left over cooked shredded boneless chicken
1 Tablespoon worchestershire sauce
3-4 Tablespoons coriander leaves or parsley finely chopped
dried red chilli flakes for seasoning
salt to taste
1 Tablespoon olive oil

For white sauce:
1 Tablespoon butter
1 Tablespoon maida
1 cup milk (at room temp)
1 Tablespoon grated cheese
pepper to taste
dried parsley (optional)


How to prepare corn tortillas or flour tortillas

Saute the mixed vegetables in olive oil for 2-3 mts.

Next add the tomatoes, sweet corn, chicken worchestshire sauce, chopped parsley and combine well and cook for 2-3 mts.

Season with salt and red chilli flakes or pepper.

Turn off heat and cool.

Filling is ready.

Keep aside.

Prepare the white sauce.

Heat a pan and on low flame, add the butter and let it melt.

Add maida and keep stirring using a hand whisk over a low flame till well blended.

Slowly add the milk, stirring continuously.

Add cheese and parsley.

Increase the heat to medium and continue to stir until you have a nice smooth consistency sauce.

Once in a while, remove the pan away from the heat for a few seconds and place it back while stirring.

Season with salt and pepper.

Prepare the tortillas, roll them into small rotis, approx 5 in diameter.

Roast them on both sides, drizzle some olive oil and roast till brown specks appear.

Dip each roasted tortilla into the thick buttermilk till coated on both sides.

Place about 2 heaped Tablespoons of the filling in the middle of each tortilla and fold into half and place it carefully fold side down in a wide shallow square shaped casserole.

Repeat with rest of the tortillas and place them side by side.

Now spread the white sauce over all the tortillas covering the entire casserole, followed by home made salsa and then sprinkle grated cheese all over.

Seal with alumunium foil.

Bake in a pre-heated oven at 375 degrees F for 35 mts or till the cheese melts.

Bake uncovered without foil for another 10 mts.

Let it stand for 10 mts and serve hot.

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