Ariso Recipes
Enjoy the zesty flavors of Mexico with these Egg Enchiladas. Soft tortillas filled with scrambled eggs, sautÔøΩed onions, garlic, and colorful bell peppers, all smothered in a tangy tomato and Greek yogurt sauce, spiced with aromatic herbs and seasonings. A fiesta of taste in every bite!
1 hour and 15 minutes
Mexican
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To begin making the mexican style egg enchiladas, start by preparing the tortilla dough. mix degermed yellow cornmeal, wheat flour (atta), and salt in a bowl. slowly add lukewarm water and knead it into a firm dough. cover the dough and let it rest for some time.
For the sauce, blanch the tomatoes in boiling water for 30 seconds. remove them and peel off the skin. blend the tomatoes into a puree.
Heat oil in a saucepan, saute chopped garlic and onions until the onions soften. add the tomato puree and cook for 2 minutes. add sugar, red chilli flakes, oregano, and salt. adjust the consistency with water if needed. cook the sauce for another 5 minutes and set it aside.
For the bell pepper fajita, heat oil in a pan, saute garlic, onion, and bell peppers until they soften. add red chilli powder, salt, oregano, and cumin powder. saute until the spices coat the peppers. set it aside.
For the sour cream, whisk the greek yogurt with lemon juice and refrigerate until needed.
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