Chicken Enchiladas with Homemade Tortillas

I decided to try a mexican style recipe which would appeal to my family and is healthy. I prefer recipes from scratch and really do not buy packaged stuff. So the tortillas and salsa had to be home made. I made tortillas with vegetables and chicken for lunch (forgot to take some pics) and used the remaining for enchiladas. The tortilla absorbed the flavours of salsa yet remained firm and did not turn soggy. The simple filling of stir fried vegetables and grilled chicken made it a complete, wholesome and delicious meal.

Tortillas
Ingredients
3/4 cup corn meal
1 1/4 cup whole wheat
1/2 cup all purpose flour
1 cup water
2 tbsp oil
1/2 tsp salt
1/4 tsp sugar
Method

Mix all the above to get a smooth dough. Keep aside covered for at least an hour. Roll small thin tortillas/ chapatis and roast on griddle until light brown spots appear. Keep warm in silver foil.

Vegetable
Ingredients
2 cup Julienes of carrot, zucchini....
3-4 baby corn sliced
1/2 tsp lemon pepper
1/2 tsp chilli flakes
1/2 tsp oregano
a large pinch of thyme
dash of brown sugar
1 onion sliced
4-5 garlic
1 tbsp olive oil
Method

In a skillet, fry the garlic in olive oil. Add the onion and stir for a minute. Cover to soften it. Add the rest of the ingredients and cook covered for 2 minutes. Remove from stove an allow to cool so that it stops cooking.

Chicken
Ingredients
8-10 pieces of boneless chicken
1 tsp Shaan tikka masala
2 tsp olive oil
Marinade
1/2 cup thick curd
2 tbsp coriander and mint paste
2 tsp Shaan tikka masala
Method

Marinate the chicken in above marinade for about 2 hours. Bake covered with silver foil in oven for 30 minutes at 250C. Allow to cool and apply the Shaan tikka masala with olive oil and grill for 5 minutes.

Salsa
Ingredients
8-9 halved, de-seeded tomatoes
1 onion peeled cut into quarters
1 whole garlic
2 jalapeno/ picked jalapeno
1 tbsp lemon
1/2 tsp brown sugar
1/2 tsp pepper
1/2 tsp roasted cumin powder (optional)
2 tbsp olive oil
basil leaves chopped and fried in a little olive oil

Method

Apply some olive to all vegetables and bake in an oven at 200 C for 30 minutes or until the tomatoes are soft. Remove from oven and keep covered to allow it to soften further. Peel the tomatoes, jalapeno & about 5-6 garlic. Chop the onion and tomatoes roughly. Pulse in mixer for a minute to get a thick but chunky salsa. Adjust the lemon & salt according to your taste.

Avacado salsa
Ingredients
1 large pureed avacado
2 tsp lemon
1/2 tsp sugar
salt to taste
Method
Mix together to get a smooth avacado salsa.

Cream salsa
Ingredients
1/2 cup fresh paneer
1/2 cup thick yoghurt
1 tsp chives
salt to taste
1/2 tsp sugar
1/4 tsp pepper

Method
Pulse the paneer & yoghurt to get a smooth sauce. Add the rest of the ingredients to get a creamy salsa.

To assemble the Tortilla wrap
Warm the tortilla. Place the vegetables in a single layer. Put some salsa over the vegetables. Now place the chicken on it and put some avacado salsa and creamy salsa on one side each. Wrap it neatly and enjoy.

To assemble the Enchiladas

Grease a square glass baking tray. Layer some tomato salsa in it. Dip the tortilla in the salsa. Just ensure that the tortilla is covered (not soaked) in the salsa on both the sides. Place the vegetables and chicken in the center. Top with some creamy salsa. Wrap it and place it in the baking dish. Repeat for the rest of the tortilla and place them neatly next to each other in the baking tray. Top with the remaining salsa. Grate some cheddar and monterey jack cheese so that the tortilla are completely covered. Sprinke some dried celery. Bake in the oven at 200 C for 20 minutes or until the top is golden brown. Serve with some cucumber and lettuce greens salad sprinkled with roasted cummin and salt on the side.