Jain Enchiladas | Sanjeev Kapoor Khazana скачать в хорошем качестве

Jain Enchiladas | Sanjeev Kapoor Khazana

Tortilla rolls stuffed with red kidney bean mixture and cottage cheese arranged over a bed of mexican sauce and baked. JAIN ENCHILADAS Ingredients 4-6 tortillas 1 tablespoon oil 1 teaspoon chopped green chillies 1 medium tomato, finely chopped 1 teaspoon red chilli flakes 1 teaspoon dried oregano Salt to taste ½ cup red kidney beans (rajma) paste 1 tablespoon red chilli sauce 1 tablespoon chopped fresh coriander leaves Grated cottage cheese as required Sour cream as required Mexican sauce as required Grated processed cheese for topping Grated mozzarella cheese for topping Black olives for garnishing Method 1. Preheat oven at 180ºC. 2. Heat oil in a non-stick pan. Add green chilli and tomato and mix well. Add chilli flakes, dried oregano and salt and mix well. Add rajma paste, red chilli sauce, mix and cook for a minute. Add coriander leaves, mix and cook till thick. 3. Place a tortilla on a worktop. Spread some prepared red kidney bean mixture on one side of tortilla, top with some cottage cheese and sour cream and roll to seal the edges. 4. Layer a glass baking tray with some Mexican paste and place the prepared enchiladas over and repeat the process. Spread some processed and mozzarella cheese over and top with black olives. 5. Place the glass baking tray on a baking tray, put the baking tray in preheated oven and bake for 10 minutes. 6. Serve hot. Preparation Time: 12-15 minutes Cooking Time: 25-30 minutes Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook :   / chefsanjeevkapoor   Twitter :   / sanjeevkapoor   #sanjeevkapoor