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  • Writer's pictureKomal Soni

Spicy Enchiladas

💛 Ingredients 💛

  • 6 corn tortillas (store bought)

  • 2 cups cheddar cheese

  • 1 cup mozzarella cheese

For Enchilada sauce:

  • 5 large tomatoes, halved and slightly burnt on direct gas flame.

  • 1/2 red capsicum, slightly burnt on direct gas flame.

  • 4-5 dry red chilies, soaked in hot water for 1 hour, and then seeds removed.

  • 2 tablespoons olive oil

  • 1 tablespoon all-purpose flour

  • 1/2 teaspoon ginger paste

  • 1 tablespoon red chili powder

  • 1/4 teaspoon roasted cumin powder

  • 1/4 teaspoon pepper powder

  • 1/4 teaspoon oregano

  • 1/2 teaspoon sugar

  • Salt to taste

For Veggie mix:

  • 1 cup pinto/black beans, boiled

  • 1/2 cup corn, boiled

  • 1/2 green capsicum, thin sliced

  • 1/2 red capsicum, thin sliced

  • 1/2 yellow capsicum, thin sliced

  • 1/2 zucchini, thin sliced

  • 1 carrot, thin sliced

  • 1/2 cup broccoli (optional)

  • 2 tablespoons olive oil

  • 1/4 teaspoon black pepper powder

  • 1/4 teaspoon roasted cumin powder

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon oregano

  • 1/4 teaspoon chili flakes

  • Salt to taste

💚 Instructions 💚

For Enchilada sauce:

  • In a blender, combine tomatoes, red capsicum, red soaked chilies, and 1/2 cup water and blend it into a smooth sauce.

  • In a pan, heat oil.

  • Add in ginger paste and red chili powder, saute for few seconds.

  • Add all-purpose flour and mix well making sure no lumps are formed.

  • Now add roasted cumin powder, pepper powder, oregano, salt, and sugar and mix well.

  • Cook the sauce for 7-8 minutes.

  • Add water if needed (the enchilada sauce should be in a runny consistency)

  • Turn off the heat and keep it aside.

For Veggie Mix:

  • In a non-stick pan, heat oil.

  • Add pinto beans and carrot. Saute for few seconds.

  • Now add in all the capsicums, zucchini, corn, broccoli if using and give it a quick mix.

  • Add chili powder, cumin powder, pepper powder, oregano, chili flakes, and mix until combined.

  • Add salt and cook until all the veggies are semi-soft.

  • Turn off the heat and keep it aside.


  • Preheat the oven to 180 degrees C.

  • In a rectangular baking dish ( I used a glass one), pour some of the sauce into the bottom.

  • Top each corn tortilla with 1 tablespoon of enchilada sauce.

  • Add 2 tablespoons of the veggie mix in the center.

  • Roll up tightly and place seam-side down in baking dish.

  • Spoon remaining enchilada sauce over the top of enchiladas covering all the sides evenly.

  • Sprinkle both the cheese over it.

  • Cover the pan with aluminum foil; bake for 25 minutes or until cheese melts.

  • Remove foil; bake for 5 minutes more.

  • Enjoy this spicy enchilada with guacamole, salsa, sour cream, and chopped coriander.

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