KCB 8.1: Baked Stuffed Cheesy Corn Breads (Enchiladas)
Baked Stuffed Cheesy Corn Breads (Enchiladas)
Enchiladas are a Mexican dish made of soft, flat tortillas that are dipped in sauce and rolled around a filling, then topped with more sauce, sprinkled with cheese, baked, and served with sour cream. Richly indulgent and delicious, they're great for party catering.
• PREPARATION TIME: 1 hour
• BAKING TIME: 15 minutes
• YIELD: 1 dozen large or 2 dozen small enchiladas
• BAKING TIME: 15 minutes
• YIELD: 1 dozen large or 2 dozen small enchiladas
Sauce
• 3 tablespoons (60 ml) olive oil
• 1 small hot green chili, minced
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 4 teaspoons (20 ml) ground cumin
• 1 tablespoon (20 ml) ground coriander
• 3 cups (750 ml) tomato puree
• 1 cup (250 ml) tomato paste
• 2 teaspoons (10 ml) salt
• 2 teaspoons (10 ml) sugar
• 1 small hot green chili, minced
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 4 teaspoons (20 ml) ground cumin
• 1 tablespoon (20 ml) ground coriander
• 3 cups (750 ml) tomato puree
• 1 cup (250 ml) tomato paste
• 2 teaspoons (10 ml) salt
• 2 teaspoons (10 ml) sugar
Filling
• 3 cups (750 ml) ricotta cheese
• 3 cups (750 ml) grated mozzarella cheese
• 1 medium bunch spinach, chopped, steamed until tender, and drained
• 2 cups (500 ml) cooked corn kernels
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) black pepper
• 2 teaspoons (10 ml) brown sugar
• 1/4 teaspoon (1 ml) freshly ground nutmeg
• 1 teaspoon (5 ml) salt
• oil or ghee for deep frying
• 1 dozen large or 2 dozen small tortillas
• 1 cup (250 ml) sour cream
• 3 cups (750 ml) grated mozzarella cheese
• 1 medium bunch spinach, chopped, steamed until tender, and drained
• 2 cups (500 ml) cooked corn kernels
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) black pepper
• 2 teaspoons (10 ml) brown sugar
• 1/4 teaspoon (1 ml) freshly ground nutmeg
• 1 teaspoon (5 ml) salt
• oil or ghee for deep frying
• 1 dozen large or 2 dozen small tortillas
• 1 cup (250 ml) sour cream
To prepare the sauce
1. Heat the olive oil in a medium saucepan over moderate heat. Saute the minced chili in the hot oil for a few seconds. Add the asafoetida, cumin, and coriander; then add the tomato puree and tomato paste. Reduce the heat and simmer for 30 minutes. Add the salt and sugar and remove the sauce from the heat. Set aside.
To prepare the filling
1. Combine the ricotta cheese, 2 cups (500 ml) of grated cheese, spinach, corn, asafoetida, pepper, sugar, nutmeg, and salt in a large bowl and mix well.
To assemble the enchiladas
1. Heat the oil or ghee in a frying pan over high heat. When the ghee is hot 185°C/365°F, fry the tortillas individually for about 10 seconds on each side. Use smooth-tipped tongs to flip the tortillas in the oil. Remove and drain them on paper towels. The tortillas should be pliable.
2. Spread enough sauce on each tortilla to cover. If small tortillas are being used, spoon 1 heaped tablespoon of filling into the centre of each tortilla and fold in half. If large tortillas are being used, spoon 2 heaped tablespoons of filling into the center of each tortilla, spread into a strip and roll up the tortilla.
3. When all the tortillas are stuffed and laid out, pour over all the sauce. Sprinkle with the remaining grated cheese, place in a preheated moderate oven 180°C/355°F, and bake for 15 minutes or until the cheese is hot and bubbly.
Serve each enchilada hot with a spoonful of sour cream.
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