Preparation Time
    15 Mins
    Spice Level  

Tex Mex Spicy Red Chili Enchiladas with Baked Beans, Cheese and Sour Creamby Tejasvi Arneja

Rs. 450 Serves 2
2 (Servings)

This gorgeous bubbly Mexican dish is a part of the long standing tradition of wrapping food in tortillas, a practice that dates at least as far back as the Mayans. Recipes for the enchiladas we recognize today began appearing in cookbooks in the 1830's. The word enchilada itself is a form of the verb enchilar, literally meaning to "decorate with chili".

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Rs. 450Serves 2

2 (Servings)

NUTRITIONAmount Per Serving

    • Calories575


    Non Stick Wok
    Non Stick Pan
    Salt & Pepper

INGREDIENTSPortion for 2

    4 tortilla wraps
    3 tbsp red chili paste
    2 tbsp olive oil
    2 tbsp garlic
    1 lemon
    Chili pack
    1/2 cup mozzarella
    1/4 cup cheddar cheese
    1/4 cup paneer
    1 cup baked beans
    1/4 cup sour cream
    1 cup spring onions
    1 tbsp parsley
    2 tbsp jalapenos

    Tejasvi Arneja

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      Start with the red chili paste Heat oil in a wok on low flame and add garlic, cook for 2 minutes and add the red chili paste and cook for a further 1 minute.


      Cook the baked beans with the red chili paste To the red chili paste, now add the chili pack, juice of 1 lemon, 1/4 tsp and 1/4 tsp pepper (not provided). Stir for 1 minute and add the baked beans, paneer, chili flakes and mix well on high flame for 4 minutes. Take off the heat.


      Stir in the spring onions and cheese Add the spring onions, jalapenos and cheddar cheese. Mix well.


      Roll the tortillas and layer them in a non-stick pan Now place equal amount of filling inside 4 tortilla rolls and place them side by side in a non-stick pan.


      Cook the enchiladas Turn the heat to medium-low, drizzle mozzarella cheese all over the rolled tortillas and cover with a lid. Cook till the cheese melts and remove from heat. Serve with sour cream and garnish with parsley.

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