Baked vegetable Enchiladas
Ingredients for Enchilada Sauce:
1 Serrano chili chopped
1 tsp red chili powder
1 tsp self-rising flour
1 tsp. cocoa powder
1 tbsp fresh garlic minced
1 tsp cumin powder
1 tbsp salt
1 tsp oregano
1 cup water
1 small chopped onion
1 (8 ounce) can tomato puree
3 tbsp enchilada sauce mix powder (from store)
Directions for sauce:
Fry the onions, Serrano peppers, garlic in 1 tsp olive oil. Combine all dry ingredients in a small bowl. Stirring constantly slowly add enough of the water to the dry ingredients to make a thin paste. Pour into pan and add rest of water and cook over medium heat, stirring constantly. Stir in the tomato puree &let it thicken. Grind it in to a fine paste & boil until it thickens. Add more chilly powder if u need more spicy.
Ingredients for rolling tortillas:
2 cups Monterrey jack cheese & cheddar cheese
1 cup chopped onions
1 cup red bell peppers
1 tsp salt
1 tsp black pepper
Spring onions & olives for garnish
Directions for rolls:
Melt 2 tbsp butter in a pan & fry the chopped onions, chopped red bell peppers. Add some salt, cheese, cilantro, black pepper & keep it aside. Grease a baking dish. Take a tortilla & spread 1 tsp. of enchilada sauce & then put 1/3 cup filling in center of each tortilla & roll it. Place each roll in a baking dish with seam side down. Repeat with remaining tortillas. Cover the rolls with remaining enchilada sauce, and then sprinkle some cheese for garnish.
Bake the enchiladas for about 35 minutes. Sprinkle some olives, spring onions & serve.
Instead of onions & bell peppers you can add re fried beans for filling the tortillas.
You can add olives & jalapenos inside with beans too.