Potato stuffed egg enchilada
A delicious Mexican dish enchilada is a corn tortilla stuffed with variety of ingredients like cheese, potatoes, vegetables , meat, beans etc and covered with a chili pepper sauce. The word comes from enchilar which means add chilli peppers to something. A spicy and super yummy breakfast dish.
Our #Foodiemonday #bloghop theme is #Enchilada. So here is an easiest enchilada recipe with a twist.
Most enchilada recipes call for corn tortillas. But I have used eggs to make the wraps. And very happy with the result. Its thin omelet stuffed with spicy potato and egg mixture. Covered with a delicious sauce.
Potato – 2 large
Garlic – 3 – 4 cloves
Green chilli – 2
Oil – 1 tablespoon
Capsicum – 1
Cilantro – 2 tablespoon chopped
Scallion or spring onion – 2 finely chopped
Tomato – 2 small
Red chilli powder – 1 teaspoon
Oregano – 1 teaspoon
Cumin powder – 1/2 teaspoon
Salt to taste
Tomato sauce – 1 teaspoon
Egg – 1 boiled
Black pepper powder – 1/2 teaspoon
For the wrap
Eggs – 5
salt to taste
Black pepper powder to taste
Tomato – 4 – 5 medium
Garlic paste – 1 teaspoon
Oil – 2 tablespoon
All purpose flour – 2 tablespoon
Cumin powder – 1 teaspoon
oregano – 1 teaspoon
Red chilli powder – 1 teaspoon
Black pepper powder – 1 teaspoon
Vinegar – 1 – 2 teaspoon
Water – 2 cup
Cilantro – 2 tablespoon
Tomato sauce – 1 tablespoon
Crush or finely chop the garlic and green chilli.
Roast the capsicum on high flame with the help of a knife or fork until it’s skin becomes lightly black. Wash and remove the black skin. Now chop the capsicum, tomatoes and boiled egg.
Peel and cubed the potatoes. Boil or microwave with little water for 6 – 7 minutes. Drain the water and keep aside.
Heat oil in a nonstick pan. Add garlic and green chilli. Fry till the raw smell goes away or garlic becomes light brown.
Add chopped scallion and cubed, boiled potatoes. Mix well and add the chopped capsicum, tomato and egg. Stir and add salt, red chilli powder, oregano, cumin powder and black pepper powder.
Saute till the mixture dried up completely. Add chopped cilantro, tomato sauce and 2 tablespoon enchilada sauce mix well and switch off the flame. Taste and adjust the seasoning. Keep the mixture aside.
Beat the eggs with salt and black pepper powder. Make 4 omelets with it. Fill the potato stuffing. Spread the mixture middle of a omelet, sprinkle shredded cheddar cheese or processed cheese and little oregano over it, then wrap the left side over and then the right. Make wraps like this with all the omelets.
Grind the tomatoes and keep aside.
Heat oil on medium heat. Add flour, cumin powder, oregano, red chilli powder, salt and black pepper powder. Stir continuously. Saute for a minute or till fragrant.
Add the tomato paste and garlic paste. Saute till the mixture dried up. Now add tomato sauce and water and stir continuously to remove the lumps. Let it boil on low flame for 7 – 8 minutes or until the mixture thickened. Add the chopped cilantro and 1 teaspoon vinegar. Mix well and switch off the flame. Taste and adjust the seasoning. I have added 1 teaspoon vinegar and black pepper powder more. Adjust as require.
preheat the oven at 200°. Spread some enchilada sauce on a baking pan. Place the stuffed omelets over it. Place the omelette seam side down. Pour sauce over them. Sprinkle mozerella cheese and chopped scallion over it. Bake for 20 – 25 minutes or until the sauce starts bubbling and cheese becomes light brown.
Garnish with chopped cilantro and serve hot.
If you have corn tortillas you can use them instead of omelets if you like.
Stuffing and sauce can be made a day before and refrigerate for convenience.