Spicy Vegetarian Enchiladas Potosinas: A Taste of Mexico with Indian Flair!
A vibrant twist on the classic Mexican dish, these vegetarian Enchiladas Potosinas are bursting with flavourful spices and creamy cheese, all wrapped in a vibrant red chili dough. Perfect for a quick and delicious weeknight meal or a fun fiesta with friends!
| Course | Cuisine | Servings | Prep Time | Cook Time | Calories |
|---|---|---|---|---|---|
| Main Course | Mexican | 4 | 20 minutes | 30 minutes | 350 per serving |
Ingredients:
For the Dough:
- 1 cup corn flour
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup warm water
- 2 dried guajillo chillies, stemmed and seeded
- 1 tablespoon vegetable oil
For the Filling:
- 1 cup crumbled paneer
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1 tablespoon chopped cilantro
- 1 teaspoon cumin powder
- 1/2 teaspoon chilli powder
- 1/4 teaspoon turmeric powder
- Salt to taste
For the Sauce:
- 2 dried guajillo chillies, stemmed and seeded
- 1 cup water
- 1/2 cup tomato puree
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt to taste
For Garnishing (optional):
- Chopped red onion
- Chopped cilantro
- Lime wedges
- Sour cream
Method:
- Make the Dough: Toast the guajillo chillies in a dry pan for 2-3 minutes until fragrant. Soak them in hot water for 15 minutes until softened. Blend with 1/4 cup water into a smooth puree.
- In a bowl, combine masa harina, oregano, garlic powder, and salt. Add warm water and mix until a crumbly dough forms. Knead in the chilli puree and oil until smooth and elastic. Set aside for 10 minutes.
- Make the Filling: Heat a pan with 1 tablespoon oil. Saute onion until translucent. Add bell peppers and cook for 2 minutes. Stir in paneer, cumin, chilli powder, turmeric, and salt. Cook for another minute. Set aside.
- Make the Sauce: Blend the soaked guajillo chillies with water, tomato puree, oregano, and garlic powder until smooth. Season with salt.
- Assemble and Cook: Divide the dough into 8 equal balls. Roll each ball into a thin disc. Fill with paneer mixture and roll up to form enchiladas.
- Heat oil in a pan. Dip each enchilada in the sauce and coat lightly. Fry for 1-2 minutes per side until golden brown.
- Serve hot with remaining sauce, garnished with chopped onion, cilantro, lime wedges, and sour cream (optional).
Enjoy!
I absolutely loved this vegetarian take on Enchiladas Potosinas! The vibrant red dough with its hint of chilli added a unique flavour, and the paneer filling was both creamy and satisfying. The combination of spices in the filling and sauce was simply delightful, offering a perfect balance of heat and aroma. This dish was surprisingly easy to make and packed with flavour, making it a perfect addition to my vegetarian recipe repertoire. I can’t wait to share it with my readers!
Tips:
- You can adjust the spice level of the dish by using more or less chilli powder in the filling and sauce.
- For a vegan option, use vegan cheese and oil instead of paneer and vegetable oil.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.
