Enchiladas are a lot of fun, both to make and to eat. This Mexican delight has a history that spans several centuries. Corn tortillas wrapped around small fish have been a Mexican favourite since time immemorial. When people from other countries started settling down in Mexico, they were fascinated by this simple, yet tasty snack and soon the enchilada began its journey throughout the world. This simple street food in Mexico caters more to the tourist population than the local. It’s one of the most sought after snacks in Mexican restaurants worldwide; yet there’s a sea of difference between the enchiladas sold from a street side stall in Mexico and the one served at restaurants in other countries.

One of the specialties of the enchilada is its versatility; you could use chicken, fish, meat, cheese or vegetables for the filling. Similarly, by just changing the topping or the sauce, you get a whole new enchilada. This is not a snack restricted to non-vegetarians alone. Vegetarians can enjoy vegetable enchiladas or the evergreen favourite, cheese enchiladas. Cheese enchiladas are a major hit among children, teenagers and of course, cheese lovers. This is not meant for dieters, but the combination of vegetables and cheese make this snack a nutritious dish to have. Cheese, as everyone knows, is rich in Calcium and protein.

This Tex-Mex recipe is for vegetarians and is very simple to make at home. Try out this recipe to get a delightful snack for your family supper.

You’ll need –

* Grated Cheddar cheese – 1 pound
* Corn tortillas
* Cooking oil
* Onion, chopped – 1/3 cup
* Warm enchilada sauce



How To Prepare –

Preheat your oven to 400oF.

Take vegetable oil in a pan and heat it. Fry the corn tortillas, one at a time. Keep the heat at medium and when the oil starts bubbling, take the tortillas out with a tong and dip three times in the oil. Make sure they’re not left in the oil for too long lest they get hard. After dipping the tortillas in oil three times, immerse them in warm tortilla sauce. When the sauce has coated the tortilla fully, you can take off the tortilla and keep it in a plate to cool.

Let it cool for a minute, then fill the tortilla with grated cheese and finely chopped onions. Wrap the tortilla around the cheese filling like a roll and press the seams with your finger firmly to seal the filling. Keep these enchiladas in a baking tray. Spoon out warm enchilada sauce over the enchiladas. Keep the tray in the oven and bake for about 15 minutes or till the cheese has melted completely and the sauce start bubbling.

Delicious cheese enchiladas are ready.

You can top this with sour cream and guacamole if you like. Serve with Spanish rice and refried beans.