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I'm sick and tired of Cheese Enchiladas!
[Opening jingle]
If you're vegetarian and you like Mexican food,
you're probably sick to death by now of Cheese Enchiladas and Bean Burritos!
But I have a solution!
Broccoli Enchiladas.
I'll start by making the filling of the Enchiladas. I got 225 g of broccoli heads,
125 g of ricotta cheese,
a 100 g of cheddar cheese,
3 or 4 tablespoons of freshly grated parmesan cheese,
a beaten egg,
1 crushed clove of a garlic and a quarter of a teaspoon of cumin powder.
Bring a large pan of water to the boil. Add in the broccoli and blanch for 1 minute.
After 1 minute, remove from the heat, drain and refresh under cold water.
Then dice the broccoli heads.
Alrighty. That looks pretty good to me!
Put the broccoli in a bowl with the ricotta,
the garlic and cumin,
half the parmesan cheese and half the cheddar cheese.
Season with some salt and pepper and mix well.
Finally, add in the beaten egg
and mix that in too.
Hey presto! One filling.
Next, I'll make a simple enchilada sauce for which I've got a crushed clove of garlic,
2 tablespoons of plain or all-purpose flour
and 2 tablespoons of mild chilli powder - something like ancho chilli powder.
Heat 2 tablespoons of vegetable oil in a pan over a medium heat. Add in the flour
and cook for about a minute until the flour starts to brown.
Now, slowly add in either 300 ml of water or vegetable stock.
If you find any little lumps in your sauce, you can easily deal with them with a whisk.
When your sauce is smooth, add in the chilli powder
and clove of garlic.
Mix them in. Bring it to a boil.
Now let this simmer for about 15 minutes, stirring from time to time.
While I'm waiting for my enchilada sauce, I've got 4 soft flour tortillas.
I'll spoon on a quarter of the mixture.
Spread it out and then roll it up.
Let's put that to one side and do the next one.
Now I'll pop them into a baking dish.
Take your nice, thick enchilada sauce
and pour it over the enchiladas.
Now sprinkle on the remaining cheddar cheese
and the rest of the parmesan.
We'll bake this in the oven at 190 degrees Celsius for about 30 minutes.
Ooh! Sizzle! Sizzle! Sizzle!
Time to serve.
Sprinkle on some chopped tomato and chopped onion and a few leaves of coriander.
Let me just state, here and now, that I refuse to take responsibility for anybody
who chooses to do anything other than use a MILD chilli powder in their enchilada sauce.
Join me next time in Titli's Busy Kitchen with me Titli Nihaan.
[Closing jingle] 0:03:57.429,1193:02:47.295 Until next time... Khuda hafiz.