Enchiladas are one of life’s joys! In North America, diverse varieties of enchiladas reign as favorites at Mexican Restaurants. In Mexico, they’re one of the most popular foods sold by street vendors.
The term “enchilada” means “dipped in Chili.” Traditional Mexican enchiladas are made from a tortilla dipped in chili sauce and stuffed with cheese and beans or chicken and beef. “Veggie” enchiladas, and seafood enchiladas are also popular. Sauces can differ too — from green chile sauces to rich chocolate mole.
Sure to be a crowd-pleaser, our easy-to-create
“Indianlife-Mex” fusion enchilada combines the best of a traditional enchilada with our spiced-just-right, heat and serve authentic Indian cooking sauces, your choice of cheeses or vegan cheese, fresh veggies and our Indianlife tortillas. Now that’s what we call a cultural exchange!
Send us a photo of your enchilada and recipe using Indianlife products; we’ll publish it on our FB page!
Serves 2 to 4 people
4-8 Indianlife Tortillas or Your favourite Indianlife Large Wraps, warmed
3 T Olive oil or Indianlife Ghee
1 Large Onion, chopped
1 Jar Indianlife Tikka Masala (can substitute Curry sauce)
8 oz mushrooms (cremini or can substitute white)
1 Large poblano pepper, seeded chopped
1 tsp. Indianlife Ground Cumin
15-16 oz Cooked black beans or one can of canned beans
8 oz. Shredded Jack or Mild Cheddar Cheese or vegan
Salt and Pepper to taste
Optional: Serve with fresh cilantro, finely chopped fresh onion or Indianlife Tomato Chutney as a substitute for Salsa.
Preheat oven to 205 degrees C (400 Degrees F). Heat the oil of ghee in a large skillet over med-high heat. Add onion and poblano and saute until onions are translucent (5-7 minutes). Add mushrooms and cumin. Continue cooking, tossing often, until mushrooms are browned and tender (4-6 minutes). Remove from heat and mix in the cooked beans, 4 ounces of the cheese, and 1/4 teaspoon each salt and pepper.
Add one jar of water to one jar of sauce (if desired) to yield more sauce. Spread 1/3-1/2 Cup of the Tikka Masala sauce on the bottom of a 9″ x 12″ baking dish. Roll up each tortilla with filling, and place them seam-side down side by side in the sauce in the baking dish. Divide the filling evenly between the tortillas.
Top the assembled enchiladas with the remaining sauce and cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted. Bake for between 15 minutes and 45 minutes depending on how soft you want to the enchiladas to be, and watching to prevent burning. Top each with cilantro or finely chopped onion and serve with a hearty brown rice, or use basmati rice for even more Indian flair.