Enchilada Casserole
INGREDIENTS
- Cooking Time: 45
- Servings: 4-5
- Preparation Time: 45
- 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
- salt
- pepper to taste
- dried parsley (optional)
DIRECTIONS
- 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.
RECIPE BACKSTORY
You can modify the recipe to suit your familyfs 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.