Former MasterChef runner-up Neha Deepak Shah shared the recipe video on Instagram recently in which she shows how you can easily make delicious vegetarian enchilada in no time. Take a look:
Ingredients
5 – Leftover rotis
For Enchilada sauce
1½ cup – Marinara sauce
1- Medium-sized roasted red bell pepper (you can choose to skip this)
½ tsp – Cumin powder
½ tsp – Garlic powder (you can use 2 to 3 cloves of regular garlic instead)
¼ tsp – Oregano
1 tsp – Kashmiri red chili powder
½ tsp – Apple cider vinegar (any will work, though)
¼ tsp – Freshly ground pepper
¼ tsp – Lime zest (for the zing)
1 tsp – Butter
1 tbsp – All-purpose flour
Salt
How To Make
Heat butter in a pan and add the flour. Cook for one minute and then add marinara sauce base, and keep mixing it to enhance the texture of the sauce.
Add all the spices, roasted bell pepper puree, and seasonings.
Add water and cover the pan. Let it simmer for five to six minutes.
Remove the lid and cook for a few more minutes, and your sauce is ready.
Add some filling to each of the rotis and roll them separately. Assemble them in a pan one after another and coat them with the sauce on top.
Add some cheese on top and other veggies for garnish, and bake at 200 degrees Celsius for about 15 minutes.
