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.