Enchiladas – A unique Mexican dish prepared using lots of varied stuffing, sauces and cheese. One thing which remains common, is the enthusiasm with which it is prepared and the gleam in the eye once it is prepared. Yes..Such beautiful and unique this dish is. Since you all know that I love to read a lot about all the cuisines of the world, I often came across Enchiladas varies times but somehow always skipped cooking it…Reasons are unknown. Perhaps it was due to little hesitation or due to the heavy overloading of sauces and cheese which somehow gives it a un-healthy look. It was there in my mind to prepare it once but guess I was waiting for the Foodie Monday Bloghop. 😀
History of Enchiladas
There is much evidence to suggest that enchiladas come from the Mayans. The dish was first associated with the region of Mexico by the Yucatan in pre-Columbian days. Corn tortillas were a staple of the Mayan people and there is evidence that the first enchiladas were tortillas that had fish rolled in it. The enchilada is similar to papadzules a traditional Mayan dish, which also comes from the Yucatan region. In this dish, corn tortillas are dipped in pumpkin seed and rolled around chopped boiled egg. It is then smothered in tomato sauce. This dish was primarily food for the nobles and was said to be served for special occasions.
After thinking a lot and going through lot many online recipes, I finally decided to go ahead confidently for preparing this lovely dish. Winters being IN in India, I am already gleaming with happiness as I know that next 4 months I will have an access to super amazing fresh vegetables. Winters are always favorite and since the time I have established myself as recipe blogger, winters are most awaited! 🙂 I wanted my stuffings to be healthy and delicious.. Though traditional Mexican recipe calls for kidney beans as one of the ingredient, I being allergic to them skipped it. Rather I came up with my super healthy Soya based stuffing to enjoy this traditional Mexican meal! 🙂
Presenting my Soya Tofu Enchiladas with Peri Peri flavors and topped with tomato-basil sauce!
Let’s have a look on the recipe!
Preparation time: 30 mins
Cooking time: 20 mins
Tortilla wraps – 4
- 1 cup Soya Mini Chunks – Crumbled
- 1 cup finely chopped Tofu – Crumbled
- 1 cup sliced mushrooms
- 1 medium sized onions – Finely Chopped
- 4 garlic cloves – Finely chopped
- 1/2 inch ginger – Finely chopped
- Thinly sliced Green and Purple Lettuce leaves
- 3 Dollop Peri Peri Flavored Sour Cream
- 1 tbsp olive oil
- Black pepper
- Red chilli flakes
For Tomato Basil Sauce
- 3 medium sized tomatoes
- 2 carrots
- 4 garlic cloves
- 1/2 inch ginger
- 1 onion – finely chopped
- Basil leaves – Finely chopped
- 1/2 tbsp – Butter
- 1 tbsp Apple Cider Vinegar
- 2 tbsp tomato ketchup
- 1 tsp sugar
- 1 tsp black pepper
- Fresh lettuce leaves
- Cherry tomatoes
- Parsley leaves
- Peri Peri Sour Cream
- Mozarella Cheese
Let’s start with the tomato basil sauce first.
- Boil tomatoes and carrots in water for 7-10 mins. Peel of the skin and blend them well.
- Fry garlic and onion in butter. Add the pureed mixture of tomatoes and carrot.
- Add sugar, salt and black pepper powder.
- Fry well and let it simmer for another 5 mins.
- Add basil leaves and add 2 tbsp of tomato ketchup.
- Add apple cider vinegar and mix well.
- Your tomato basil sauce is ready!
- Heat olive oil and fry ginger – garlic and onions.
- Put crumbled nutrella and tofu and mix really well. Fry it for 2 mins.
- Add sliced mushrooms and spices. Fry well.
- You may want to add peas, capsicums or any other vegetable of your choice.
- Soya stuffing is ready.
- Put 2 tbsp of tomato basil sauce into it and mix well. Keep it aside.
- Take the tortillas and spread a layer of stuffing on the same in center.
- Put a huge dollop of Peri Peri Sour cream and spread it along.
- Sprinkle sliced lettuce leaves and parsley.
- Wrap the tortilla and cut them in two pieces.
- Similarly prepare another tortilla and cut it in two pieces.
- Take a borosil pan.
- Spread a layer of tomato-basil sauce on the base.
- Put the tortilla wraps upon it and spread some more sauce over it.
- Sprinkle grated Mozzarella cheese over it.
- Sprinkle oregano.
- Bake it at 150 degrees for 20 mins.
A healthy bake of Soya Tofu Enchiladas in Peri Peri flavors is ready. Serve it with lettuce leaves, cherry tomatoes, basil leaves and Sour Cream.
Guys, if I talk about nutrition level, these enchiladas are super healthy with a very little use of butter. Prepared in healthiest ingredients of Soya, Tofu and Mushrooms, it will not make you feel guilty after eating. Put up your Chef Hats and start preparing it in your kitchens.
For more discussions, Let’s connect on my food group at –
This dish is prepared for the 66th Foodie Bloghop wherein the theme was #Enchiladas.
This Enchiladas recipe I am also sharing for Angies Fiesta Friday party.