Mexican Style Scrambled Egg Enchiladas Recipe

Name: Mexican Style Scrambled Egg Enchiladas Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup Cornmeal (1 cup Makki Ka Atta (Yellow Corn Meal Flour)); ¼ cup Wheat Flour (1/4 cup Whole Wheat Flour); 0 pieces Table Salt (Salt to taste + Salt to taste + Salt to taste + Salt to taste); 4 pieces Egg (4 Whole Eggs); 3 pieces Yellow Onion (1 Onion chopped + 1 Onion sliced + 1 Onion chopped); 10 cloves Garlic (4 cloves Garlic chopped + 4 cloves Garlic chopped + 2 cloves Garlic chopped); 0 pieces Black Pepper (Black pepper powder for seasoning); 1 piece Red Bell Pepper (1 Red Bell pepper (Capsicum) sliced); 1 piece Green Bell Pepper (1 Green bell peppers sliced); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera)); 2 tsp Dried Oregano (1 teaspoon Dried oregano + 1 teaspoon Dried oregano); 4 pieces Tomato (4 Tomatoes blanched, skin peeled and pureed); ½ tsp Granulated Sugar (1/2 teaspoon Sugar); 1 tsp Red Pepper Flakes (1 teaspoon Red Chilli flakes); 1 cup Greek Yogurt (1 cup Hung Curd (Greek Yogurt)); 1 piece Lemon Juice (1 Lemon juice)

Mexican Style Scrambled Egg Enchiladas Recipe - Mexican Recipes (Mexican)

75 minMexican

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Cornmeal1 cup · 1 cup Makki Ka Atta (Yellow Corn Meal Flour)
Wheat Flour¼ cup · 1/4 cup Whole Wheat Flour
Table Salt0 pieces · Salt to taste + Salt to taste + Salt to taste + Salt to taste
Egg4 pieces · 4 Whole Eggs
Yellow Onion3 pieces · 1 Onion chopped + 1 Onion sliced + 1 Onion chopped
Garlic10 cloves · 4 cloves Garlic chopped + 4 cloves Garlic chopped + 2 cloves Garlic chopped
Black Pepper0 pieces · Black pepper powder for seasoning
Red Bell Pepper1 piece · 1 Red Bell pepper (Capsicum) sliced
Green Bell Pepper1 piece · 1 Green bell peppers sliced
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Cumin Powder1 tsp · 1 teaspoon Cumin powder (Jeera)
Dried Oregano2 tsp · 1 teaspoon Dried oregano + 1 teaspoon Dried oregano
Tomato4 pieces · 4 Tomatoes blanched, skin peeled and pureed
Granulated Sugar½ tsp · 1/2 teaspoon Sugar
Red Pepper Flakes1 tsp · 1 teaspoon Red Chilli flakes
Greek Yogurt1 cup · 1 cup Hung Curd (Greek Yogurt)
Lemon Juice1 piece · 1 Lemon juice

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Steps

1To begin making the Scrambled Egg Enchiladas Recipe, we will start making the tortilla dough. Add all the ingredients into a bowl and knead slowly by adding Lukewarm water. Knead it into a firm dough and rest it covered for some time.
2To make the sauce, blanch the tomatoes by slitting them crosswise at the bottom of the tomatoes. Heat enough water over a sauce pan and once it boils add the tomatoes and blanch them for 30 seconds.
3Remove the tomatoes, once it cools down, peel off the skin and blitz the tomatoes in a mixer till it becomes a puree.
4Heat a sauce pan with oil, add the chopped garlic, onions and sauté till the onions soften. Add the pureed tomatoes and cook the tomatoes for 2 more minutes.
5Add the sugar, red chilli flaxes, oregano and salt and adjust the consistency by adding little water if required. Close it with the lid and cook the sauce for about 5 more minutes and switch it off.
6To make the bell peppers fajitha, heat oil over a sauce pan, add garlic, onion, bell peppers and saute until they soften. Add red chilli powder, salt, oregano and cumin powder and saute till the spice powder is coated well. Switch off the heat.
7To make the sour cream, whisk the curd and lemon juice together and place it in the fridge until you start to assemble.
8To make the tortillas, divide the dough into small equal balls and roll it on the board to a 6 inch diameter. Do the same with the rest of the dough
9Heat a flat Skillet, add a teaspoon of oil and just toast the rolled dough lightly on both the sides. Do the same for the rest and keep it aside.
10To make the egg scramble, heat a small pan with oil, break the eggs separately into a bowl add salt, pepper and whisk well till it fluffs up.
11Once the pan is heated, add the chopped garlic and onions and saute till the onions softens. Slowly add the whisked egg and leave it for 10 seconds now gradually fold in to make the scramble.
12To assemble, take a toasted tortilla, spoon out some scrambled egg and roll it tightly, place it on a serving plate, pour the tomato sauce over it, add the sautéed bell peppers fajita, add a dollop of the sour cream and serve.
13Serve the Scrambled Egg Enchiladas Recipe along withtomato salsa, Chunky Cucumber Salsaand a glass of Mulled Apple Juice.