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SPICY MUSHROOM ENCHILADAS Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | 6 corn tortillas
Mexican tomato sauce
Oil for deep frying
For the mushroom filling
200 grams fresh mushrooms, chopped
2 onions, chopped
2 tomatoes, chopped
2 green chillies, chopped
1 tablespoon chopped coriander
1/2 teaspoon oregano
2 tablespoons cornflour
1 tablespoon oil
Salt to taste
For the Baking
3 tablespoons grated cooking cheese
| | METHOD | For the Mushroom filling
Heat the oil and fry the onions, tomatoes, green chillies and coriander for a while. Add the chopped mushrooms and fry for a while. Add the oregano and salt.
Sprinkle the cornflour over the mushrooms and cook for 2 to 3 minutes.
How to Proceed:
Deep fry the tortillas in oil for a few seconds until limp.
Fill each tortilla with the mushroom filling and roll up.
Arrange in a baking dish and pour Mexican tomato sauce down the centre of the tortillas.
Sprinkle the cheese on top and bake in a hot oven at 200 degree C (400 degree F) for 20 minutes.
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More Mexican Cuisine
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Discussion Forums
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