Ariso Recipes
Mexican Style Egg Enchiladas
Last update date: February 24, 2012
Enjoy the zesty flavors of Mexico with these Egg Enchiladas. Soft tortillas filled with scrambled eggs, sautÔøΩed onions, garlic, and colorful bell peppers, all smothered in a tangy tomato and Greek yogurt sauce, spiced with aromatic herbs and seasonings. A fiesta of taste in every bite!
1 hour and 15 minutes
Mexican
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Ingredients
4
How To Cook?
1
To begin making the mexican style egg enchiladas, start by preparing the tortilla dough. mix degermed yellow cornmeal, wheat flour (atta), and salt in a bowl. slowly add lukewarm water and knead it into a firm dough. cover the dough and let it rest for some time.
2
For the sauce, blanch the tomatoes in boiling water for 30 seconds. remove them and peel off the skin. blend the tomatoes into a puree.
3
Heat oil in a saucepan, saute chopped garlic and onions until the onions soften. add the tomato puree and cook for 2 minutes. add sugar, red chilli flakes, oregano, and salt. adjust the consistency with water if needed. cook the sauce for another 5 minutes and set it aside.
4
For the bell pepper fajita, heat oil in a pan, saute garlic, onion, and bell peppers until they soften. add red chilli powder, salt, oregano, and cumin powder. saute until the spices coat the peppers. set it aside.
5
For the sour cream, whisk the greek yogurt with lemon juice and refrigerate until needed.
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