Tortilla rolls stuffed with red kidney bean mixture and cottage cheese arranged over a bed of mexican sauce and baked.JAIN ENCHILADASIngredients4-6 tortillas1 tablespoon oil1 teaspoon chopped green chillies1 medium tomato, finely chopped1 teaspoon red chilli flakes1 teaspoon dried oregano Salt to taste½ cup red kidney beans (rajma) paste1 tablespoon red chilli sauce1 tablespoon chopped fresh coriander leavesGrated cottage cheese as requiredSour cream as requiredMexican sauce as requiredGrated processed cheese for toppingGrated mozzarella cheese for toppingBlack olives for garnishingMethod 1. Preheat oven at 180ºC.2. Heat oil in a non-stick pan. Add green chilli and tomato and mix well. Add chilli flakes, dried oregano and salt and mix well. Add rajma paste, red chilli sauce, mix and cook for a minute. Add coriander leaves, mix and cook till thick.3. Place a tortilla on a worktop. Spread some prepared red kidney bean mixture on one side of tortilla, top with some cottage cheese and sour cream and roll to seal the edges.4. Layer a glass baking tray with some Mexican paste and place the prepared enchiladas over and repeat the process. Spread some processed and mozzarella cheese over and top with black olives.5. Place the glass baking tray on a baking tray, put the baking tray in preheated oven and bake for 10 minutes.6. Serve hot.Preparation Time: 12-15 minutesCooking Time: 25-30 minutesClick to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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