Make delicious restaurant style Enchiladas at home using Bechef Mexican Hot Sauce. Easy Recipe
For the Sauce
- Tomato Puree : 300 g
- Bechef Mexican Hot Sauce : 250 g
- Sugar 20 g
- Salt and pepper to taste
- Refined Oil : 1 table spoon
- All Purpose Flour : 1 table spoon
For the Filling
- Onions chopped : 1 Cup
- Tomatoes Chopped : 1 Cup
- Green Capsicum Chopped : 1 Cup
- Cooked Rajma : 1 Cup
- Salt to taste
- Jalapenos : 3 table spoon
- Refined Oil : 2 table spoon
For the Rest
- Tortilla Wraps ( 4-5 nos ) Can replace with Rotis
- Chopped olives - 10-12 nos
- Chopped Jalapenos - 10 -12 nos
- chopped Onions and tomatoes - 1 cup
- green Onions : half cup
- Cheese grated 2 cups
- Refined oil : 2 table spoon
For the sauce:
In a saucepan over medium-low heat, combine the refined oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the Bechef Mexican Hot Sauce, Tomato Puree, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
For the Filling:
While the sauce is simmering, heat Oil with onions and Tomatoes in a large skillet over medium-high Flame. Add Bechef Mexican Hot Sauce, Drain cooked Rajma and add to the onions and tomatoes. Cook untill softens. Set aside to cook.
For the rest
In a small skillet over medium heat, heat some refined oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the Bean mixture, chilies, onions and black olives. Top with a generous portion of grated Cheese. Roll up the tortilla to contain the filling inside.
Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.