Paneer/Chicken Enchiladas

A good dish for a nice dinner with friends. It's one of those dishes, that works good served by itself. A side salad and my quick nachos from my earlier post would make this a complete and impressive meal. I made this for my friends who were visiting this weekend, and they were really impressed.

I got store bought enchilada sauce, but it tasted really bad, so I made it from scratch. The re fried beans however taste really good from the can. Taco bell's re fried beans work really well here.

Update: I made this dish again with paneer instead of chicken. It tasted really good too. Just substitute the chicken with panner. The rest of the process is the same.

Chicken Filling:
Ground chicken/Paneer - 1 pound
Onion - 1
Green chilis - 2
Cumin powder - 1 tsp
Taco seasoning - 1 pack
Salt - to taste
Red chili powder - 1 tsp
Cilantro - few sprigs
Oil - 1 tbsp

In a pan, add the oil and fry the chopped onions and green chilis. When soft ad the chicken/Paneer and fry till slightly browned. Add the taco seasoning, cumin powder, salt, red chili powder and fry till done. Add the chopped cilantro and keep aside.

Enchilada sauce:
Tomato puree - 1 cup
Chili powder - 1 tbsp
Instant coffee powder - 1 tsp
Dried Oregano - 1/2 tsp
Garlic powder - 1 tsp
Cumin powder - 1 tsp
Salt - to taste
Chicken stock/Water - 1/2 cup

Simmer all the ingredients together until well incorporated. Taste and adjust seasoning.

Re fried beans - 1 Can
Flour tortillas - 6
Onion - 1 chopped
Cilantro - small bunch - chopped
Sharp cheddar cheese - 1 pack grated

Heat the tortillas on a pan until heated through. lay them on a chopping board and spoon 2 tbsp of re fried beans on each of the tortillas and spread evenly. Add a 1/4 to 1/2 cup of the chicken/Paneer filling on each of the tortillas and top with onions, cilantro and some cheese.
Roll the tortillas and place them in a single layer on a baking sheet. Spoon the sauce on the tortillas and cover evenly. Spread the grated cheese on top and bake in a pre-heated 400F oven for 15 to 20 min.
The tortillas will start to get crisp at the ends and the cheese will be melted and bubbly.
Serve with shredded lettuce, sour cream, and guacamole.

It is well worth the effort as this is a really tasty dish.