Paneer Enchilladas

Paneer Enchilladas Recipe from Oman - Sugar, Onion, Tomatoes, Cream, and Cheese

Region / culture: Oman | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Paneer Enchiladas are a delicious and flavorful dish that combines the creamy texture of paneer with a spicy tomato and cream sauce, all wrapped up in a soft tortilla. This dish is perfect for a family dinner or a special occasion, and is sure to impress your guests with its unique flavors and textures.

History

Paneer Enchiladas are a fusion dish that combines traditional Indian paneer with Mexican flavors and cooking techniques. The dish is believed to have originated in the United States, where chefs and home cooks began experimenting with different ingredients and flavors to create new and exciting dishes. Paneer Enchiladas quickly became popular for their rich and creamy texture, as well as their spicy and tangy sauce.

Ingredients

200 g of paneer
1 tsp of sugar
0.5 cup of chopped onion
0.25 cup of chopped spring onion
2 cup of chopped tomatoes
1 tsp of chopped green chilies
1.5 cup of Fresh cream
2 tsp of lemon juice
12 nos of corn tortillas
1 cup of Grated cheese
3 tbsp of oil
To taste: salt

How to prepare

Cut the paneer into 1-inch long and 0.5-inch thick pieces, then sauté them in 1 tbsp of oil until they turn light brown. Set them aside.
Heat two tablespoons of oil in a pan, add the onion and sauté until it becomes translucent. Add the chopped green chilies, chopped tomatoes, and sugar.
Simmer for ten minutes over low heat, then stir in the fresh cream, lemon juice, and half a cup of grated cheese. Allow the cheese to melt.
Soften the tortillas in the sauce, then place the paneer and chopped spring onion along with a tablespoon of the sauce.
Roll the tortillas, placing them seam side down, and transfer them to a baking dish.
Top the tortillas with the remaining sauce and grated cheese.
Bake at 350°C until the cheese melts and the sauce begins to bubble.

Variations

Add cooked vegetables like bell peppers, corn, or spinach to the filling for added flavor and nutrition.
Use different types of cheese like cheddar or pepper jack for a different flavor profile.
Substitute the paneer with tofu for a vegan version of this dish.

Cooking Tips & Tricks

Make sure to sauté the paneer until it is light brown to enhance its flavor and texture.

- Soften the tortillas in the sauce before filling and rolling them to prevent them from cracking.

- Top the enchiladas with extra cheese before baking for a gooey and cheesy finish.

- Serve the enchiladas hot with a dollop of sour cream or guacamole for added flavor.

Serving Suggestions

Serve Paneer Enchiladas hot with a side of rice, salad, or roasted vegetables for a complete and satisfying meal.

Cooking Techniques

Sauté the paneer until light brown for added flavor and texture.

- Soften the tortillas in the sauce before filling and rolling them to prevent cracking.

- Bake the enchiladas until the cheese is melted and bubbly for a gooey and cheesy finish.

Ingredient Substitutions

Substitute paneer with tofu for a vegan version of this dish.

- Use different types of cheese like cheddar or pepper jack for a different flavor profile.

- Substitute fresh cream with coconut cream for a dairy-free version.

Make Ahead Tips

You can prepare the sauce and filling ahead of time and assemble the enchiladas just before baking.

- Store the assembled enchiladas in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Garnish the enchiladas with chopped cilantro, sliced jalapeños, or a drizzle of hot sauce for added flavor and color. - Serve the enchiladas on a bed of lettuce or with a side of salsa for a festive presentation.

Pairing Recommendations

Serve Paneer Enchiladas with a side of Mexican rice, refried beans, and a margarita for a complete and satisfying meal.

- Pair the enchiladas with a crisp and refreshing salad or a side of roasted vegetables for a lighter option.

Storage and Reheating Instructions

Store leftover Paneer Enchiladas in an airtight container in the refrigerator for up to 3 days.

- Reheat the enchiladas in the oven at 350°F for 10-15 minutes, or in the microwave for 2-3 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Paneer Enchiladas contains approximately 350 calories.

Carbohydrates

Each serving of Paneer Enchiladas contains approximately 30 grams of carbohydrates.

Fats

Each serving of Paneer Enchiladas contains approximately 20 grams of fats.

Proteins

Each serving of Paneer Enchiladas contains approximately 15 grams of proteins.

Vitamins and minerals

Paneer Enchiladas are a good source of calcium, vitamin C, and iron.

Alergens

Paneer Enchiladas contain dairy (paneer, cream, cheese) and wheat (tortillas).

Summary

Paneer Enchiladas are a rich and creamy dish that is high in fats and proteins, making it a satisfying and filling meal. However, it is also high in calories and carbohydrates, so it should be enjoyed in moderation as part of a balanced diet.

Summary

How did I get this recipe?

I can't forget the first time I saw this recipe for Paneer Enchiladas. It was many years ago when I was just a young girl, visiting my aunt in Mexico. My aunt was a fantastic cook and she always had a way of making the most delicious meals out of the simplest ingredients.

One evening, as we sat down for dinner, she brought out a steaming hot dish of Paneer Enchiladas. The smell alone was enough to make my mouth water. The enchiladas were filled with soft, creamy paneer cheese and smothered in a rich tomato sauce. I took one bite and instantly fell in love. I knew I had to learn how to make this dish for myself.

My aunt, seeing how much I enjoyed the enchiladas, offered to teach me her recipe. I eagerly accepted, and that evening, she took me into her kitchen and showed me step by step how to make the perfect Paneer Enchiladas.

The first step was to make the paneer cheese from scratch. My aunt explained that paneer is a fresh cheese made by curdling milk with a acidic agent like lemon juice or vinegar. She showed me how to heat the milk until it was just about to boil, then slowly add the lemon juice while stirring gently. The milk began to curdle, separating into curds and whey. My aunt then strained the mixture through a cheesecloth, squeezing out the excess liquid to form a firm block of paneer cheese.

Next, we moved on to making the enchilada filling. My aunt sautéed onions, garlic, and bell peppers in a pan until they were soft and fragrant. She then crumbled the paneer cheese into the mixture, adding a blend of spices like cumin, chili powder, and coriander. The filling was savory and aromatic, with just the right amount of heat.

Once the filling was ready, my aunt showed me how to assemble the enchiladas. She dipped corn tortillas in a spicy tomato sauce, then filled them with the paneer mixture and rolled them up tightly. The enchiladas were placed in a baking dish, covered with more sauce and cheese, and baked until bubbly and golden brown.

When the enchiladas were finally ready, my aunt served them with a dollop of sour cream and a sprinkle of fresh cilantro. The flavors were incredible - creamy, spicy, and comforting all at once. I couldn't believe I had helped create such a delicious dish.

From that day on, Paneer Enchiladas became a staple in my own cooking repertoire. I made them for family gatherings, dinner parties, and just for myself when I needed a comforting meal. Every time I took that first bite of the creamy, cheesy enchiladas, I was transported back to that kitchen in Mexico, learning from my aunt and falling in love with the art of cooking.

Over the years, I have adapted my aunt's recipe, adding my own twists and variations to make it my own. I have shared the recipe with friends and family, passing on the tradition of Paneer Enchiladas to the next generation. And every time I make this dish, I am reminded of the joy and love that cooking brings into my life.

So, if you ever find yourself craving a comforting and flavorful meal, look no further than my recipe for Paneer Enchiladas. I promise, one bite and you'll be hooked just like I was all those years ago.