Ingredients: Corn flour tortilla - or whole wheat tortilla, tablespoon Sour cream, cup Cheddar cheese - or Mexican Cheese, - a bunch, Onion - finely chopped, cup Soy granules - soaked in hot water for 10 minutes and drained, cup Khoya (Mawa) - grated, Pickled Jalapenos - chopped (or to taste), cloves Garlic - finely minced, tablespoon Extra Virgin Olive Oil, teaspoon Cumin seeds (Jeera), teaspoon Whole Black Peppercorns - freshly cracked, - to taste, Onion - finely chopped, Tomato - finely chopped, clove Garlic - minced, Pickled Jalapenos - chopped or use crushed black pepper, (Dhania) Leaves - handful, juice - from 1 lemon, - to taste, tablespoon All Purpose Flour (Maida) - or whole wheat flour, cloves Garlic - minced, cup Homemade tomato puree, teaspoon Red Chilli powder, Chipotle Chillies / Peppers - finely chopped (optional), tablespoon Extra Virgin Olive Oil, teaspoon Cumin powder (Jeera), teaspoon Sugar, cups Vegetable stock, - to taste, Vegetarian diet
Instructions: To begin making the Spinach Enchiladas, first make the sauce. To do this, blend the Adobo chillies with the tomato puree, in a ginder. Set this aside.Place a pan on the heat and warm the oil in it. Sprinkle the flour and saute until toasty and aromatic.Add the garlic, chilli powder, cumin powder and sauté for a 2-3 seconds, before adding the tomato puree, salt, sugar and vegetable stock.Stir together and bring to a boil. Then cook on low heat for 5 minutes. Adjust the consistency of the sauce with stock or water, if required.Then, proceed to make the filling. Place another pan on the heat. Warm some oil and add cumin seeds.Once they sizzle, add the onions, garlic and jalapenos and saute for 1-2 minutes. Add the spinach and stir. Cook the spinach until it just wilts.Then, add the soy granules, paneer and season with salt and pepper. Mix well and cook for a minute. Then, take the pan off the heat.The next step is to make the Pico de Gallo.Toss all the ingredients - onion, tomato, garlic, jalapeno, coriander leaves, lemon juice and salt to taste. To assemble the Enchiladas, grease an 8 inch baking dish. Begin by adding a ladle full of the sauce into the pan and spread it.Warm the Tortillas on a griddle pan or for a minute in the microwave. Then place one tortilla on a flat surface. Spoon in about 2-3 tablespoon of the spinach filling in a line, in the middle of the tortilla. Top it with about a tablespoon Pico de gallo and a tablespoon of sour cream. Tightly roll the Tortilla int a tube and place it seam side down in the baking dish.Proceed similarly with all the tortillas, line them up in the baking dish over the layer of the sauce.After all the tortillas are filled and arranged in the baking dish, ladle the sauce on them, till the tortillas are well covered with the sauce. Sprinkle cheese and cover the dish with foil.Bake in a preheated oven at 180 degrees C for 30-40 minutes, until the sauce is bubbling.Serve the Spinach Enchiladas hot with Cuban Black Bean Salad for a simple weeknight dinner.