Masala & Coriander Oats Mexican Enchiladas - Mexican Recipe

Masala & Coriander Oats Mexican Enchiladas Recipe

Enchiladas are a classic Mexican food and most often made with a lot of cheese. This recipe uses oats and low fat cheese making it light as well as healthy.

Cooking time
45 min
Preparation time
10 min
Serves
4
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0
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foodie_meter

45

Fit Foodie Recipe Score

24

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since the enchiladas are baked, more veggies are added and it is a good source of fiber, iron and low in saturated fat.

Ingredients

For Corn Tortilla

 

  • 3/4 cup whole wheat flour
  • 2 teaspoon Saffola Oil
  • 3/4 teaspoon salt

 

For Enchilada

 

  • 2 teaspoon Saffola Oil
  • 1-1/2 cups onion, chopped 
  • 2 garlic cloves
  • 2 jalapenos, diced 
  • 2 tomatoes, diced 
  • 1 cup low-fat milk 
  • 1 tablespoons whole wheat flour
  • 1/2 packets Saffola Coriander and Masala Oats 
  • 1 cup paneer, grated
  • 1/4 teaspoon salt

How to make Masala & Coriander Oats Mexican Enchiladas

For Corn Tortilla

 

  • Mix the flours, Saffola Oil and salt and make a dough by adding enough warm water
  • Knead the dough well and keep it for 1/2 hour
  • Depending on the diameter you require for the dish, roll out the dough into 6” rounds with the help of a little flour
  • Cook lightly on a tava (griddle) and keep aside

 

For Enchilada

 

  • Preheat oven to 175C
  • Heat a large nonstick skillet over medium-high heat. Coat pan with Saffola Oil. Add onion, cook for 5 minutes or until tender, stirring occasionally. Stir in garlic, chilies, and tomatoes. Reduce heat, and simmer for 7 minutes or until liquid evaporates. Set aside
  • Combine milk, oats and flour in a small saucepan over medium-high heat, cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt
  • Warm the Tortillas. Spoon about 1/2 cup mixture and about 2 1/2 tablespoons grated Paneer down the center of each tortilla and roll up. Arrange filled tortillas in the bottom of a baking dish coated with Saffola Oil
  • Pour milk mixture over Tortillas, and top evenly with remaining 1/2 cup Paneer. Bake at 175°C for 25 minutes
  • Remove from oven
  • Top with Saffola Masala Oats and gratinate for 5-10 minutes. Once the oats get color its done

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