Vegetarian Enchiladas with buttermilk sauce. Vegetarian Enchiladas with buttermilk sauce instructions. Roll a golf size ball to a thin tortilla shape, cook on a flat top. Cook the veggies [including onions] in a hot a pan with a few drops of oil.
Enchiladas are beautiful tortillas with a filling and a sauce on top. I have been reading about the diferent sauces that are a part of the mexican cuisine. Assemble the enchiladas stopping after you smother the rolled tortillas with sauce in the baking dish.
Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian enchiladas with buttermilk sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Vegetarian Enchiladas with buttermilk sauce instructions. Roll a golf size ball to a thin tortilla shape, cook on a flat top. Cook the veggies [including onions] in a hot a pan with a few drops of oil.
Vegetarian Enchiladas with buttermilk sauce is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Vegetarian Enchiladas with buttermilk sauce is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vegetarian enchiladas with buttermilk sauce using 25 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Enchiladas with buttermilk sauce:
- {Prepare of Filling:.
- {Take of brown rice cooked.
- {Take of corn steamed.
- {Prepare of peppers chopped mixed.
- {Get of salt.
- {Get of cayenne pepper.
- {Make ready of onion medium chopped.
- {Get of Tortilla :.
- {Make ready of maize whole wheat flour ratio of flourcornmeal and.
- {Get of scallions finely chopped.
- {Make ready of oil.
- {Make ready of salt pepper and.
- {Get of Sauce :.
- {Prepare of oil.
- {Take of all purpose flour.
- {Prepare of garlic of crushed.
- {Prepare of stock.
- {Make ready of butter milk.
- {Get of butter.
- {Prepare of onion / chopped scallionsspring.
- {Prepare of cumin roasted powde.
- {Make ready of salt.
- {Make ready of pepper.
- {Take of cayenne pepper.
- {Prepare of oregano.
Cover the dish tightly with a few layers of foil. To thaw and bake: uncover the foil and sprinkle the rolled tortillas with the scallions, herbs, and final layer of cheese. Transfer to a medium skillet over medium-low heat. Heat the oil in a sauce pan over medium heat, add the vegetables.
Steps to make Vegetarian Enchiladas with buttermilk sauce:
- Make a soft dough with the ingredients and rest it for 30 min. Add little water a time. Roll a golf size ball to a thin tortilla shape, cook on a flat top..
- Cook the veggies [including onions] in a hot a pan with a few drops of oil. Add the salt and pepper. Toss the rice in them. Keep aside to cool down a bit..
- For the sauce: Heat oil in a heavy bottom pan on medium heat, add the flour and cook it off. Add the spices and roast them for few sec. Add garlic and the stock..
- Keep whisking and make sure no lumps are there. Once the stock is warm, add the butter milk slowly and continue to stir..
- Let the sauce thicken to the consistency that you like. Stir in the butter in the end and turn off the gas..
- To assemble: spread the rice evenly on the tortilla, roll it and place on the plate. Spoon generous amount of sauce on top..
- Additionally you may make a 3-4 of them and put in a oven tray, add the sauce and some grated cheese. Put it in the oven for 10 min at 200C or until the cheese is melted..
Cook stirring until moisture has evaporated but mix should be still moist. When vegetable mix comes to room temperature add the cheese and mix it well. Roll the enchiladas, place in a skillet, pour the rest of the salsa over all, followed by the rest of the buttermilk mixture. Heat the oil in a large non-stick frying pan over a medium heat. Measure the flour as you would for baking by lightly spooning it into a measuring cup and leveling with the back of a knife.
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