Paneer Enchiladascottage Cheese Enchiladas Infused With Indian Flavours Recipe By Anitha Nayak At Betterbutter

COTTAGE CHEESE ENCHILADAS

Steps:

• Preheat oven to 350.
• To make meat mixture: Heat oil in medium saucepan, add either cooked shredded chicken or ground beef.
• (If using ground beef, cook until browned).
• Add onion and sautè and add taco seasoning and prepare according to package directions.
• To make cheese mixture: Combine sour cream, cottage cheese, salt, and pepper in a medium bowl.
• To assemble enchiladas: Take a bit of the meat mixture, cheese mixture, and shredded cheese and roll.
• Place the enchiladas in a 9x13 baking dish, with folded edge on bottom of pan.
• Top tortillas with any remaining meat or cheese mixture or shredded cheese.
• Pour the enchilada sauce over tortillas.
• Bake at 350 for 20-30 minutes or until bubbly.
• (If using flour tortillas, the ends will become a little dark, but that is OK).
• ENJOY!

PANEER ENCHILADAS

Steps:

• Cut paneer into 1" long and 1/2" thick pieces.
• Saute in 1 tbsp of oil till light brown.
• Keep aside.
• Heat 2 tbsps of oil in a pan and saute onion till translucent.
• Add chopped green chillies, chopped tomatoes and sugar.
• Simmer for 10 minutes on slow flame.
• Stir in fresh cream, lemon juice and half cup of grated cheese.
• Let the cheese melt.
• Soften tortillas in the sauce.
• Place the paneer and chopped spring onion and a tablespoons.
• of the sauce.
• Roll, place seam side down and place in a baking dish.
• Top it with remaining sauce and grated cheese.
• Bake at 350 deg C till cheese melts and sauce begins to bubble.

COTTAGE CHEESE ENCHILADAS (VEGETARIAN)

Steps:

• In a mixing bowl combine the cottage cheese, cheddar cheese, mizithra, onion and black pepper.
• Heat the enchilada sauce up in a large shallow pan.
• In a 9"x13" casserole dish, spread 1/4 cup of the enchilada sauce.
• Soften the corn tortillas by lightly steaming or quickly micro-steaming just until softened.
• Dredge each warmed tortilla lightly in the sauce.
• Fill each tortilla with about 1/4 cup of the cottage cheese mixture. Roll up and place seam side down in the casserole dish. Repeat.
• Pour the remaining sauce on top of the enchiladas. Cover with foil.
• Bake for about 35 minutes or until bubbly and heated through.
• Remove from oven and garnish with fresh chives and serve with lime wedges.
• Prep time does not include preparing the enchilada sauce.