Vegetarian Enchiladas with buttermilk sauce
Vegetarian Enchiladas with buttermilk sauce

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, vegetarian enchiladas with buttermilk sauce. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vegetarian Enchiladas with buttermilk sauce is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Vegetarian Enchiladas with buttermilk sauce is something that I’ve loved my whole life.

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To get started with this recipe, we must first prepare a few ingredients. You can cook vegetarian enchiladas with buttermilk sauce using 25 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vegetarian Enchiladas with buttermilk sauce:
  1. Make ready Filling:
  2. Make ready 1 cup brown rice cooked
  3. Make ready 1/3 cup corn steamed
  4. Get 1/3 cup peppers chopped mixed
  5. Make ready to taste salt
  6. Take to taste cayenne pepper
  7. Take 1 onion medium chopped
  8. Get Tortilla :
  9. Get 1 : 3 / maize whole wheat flour ratio of flourcornmeal and
  10. Get 4 scallions finely chopped
  11. Take 1/2 tbsp oil
  12. Prepare to taste salt pepper and
  13. Get Sauce :
  14. Prepare 2 tsps oil
  15. Prepare 2.5 tbsps all purpose flour
  16. Prepare 5 pods garlic of crushed
  17. Get 3 cups stock
  18. Take 1 cups butter milk
  19. Make ready 2 tsps butter
  20. Make ready 3 onion / chopped scallionsspring
  21. Get 2 tsps cumin roasted powde
  22. Prepare to taste salt
  23. Prepare 1 tsps pepper
  24. Get 2 tsps cayenne pepper
  25. Take 1.5 tsps oregano

I have been reading about the diferent sauces that are a part of the mexican cuisine. You can truly make these enchiladas your own - don't be afraid to get creative! Make it vegan: Use a vegan shredded cheese in place of the mozzarella cheese. Swap out the enchilada sauce for salsa verde or a dairy-free enchilada sauce.

Instructions to make Vegetarian Enchiladas with buttermilk sauce:
  1. Make a soft dough with the ingredients and rest it for 30 min. Add little water a time. Roll a golf size ball to a thin tortilla shape, cook on a flat top.
  2. Cook the veggies [including onions] in a hot a pan with a few drops of oil. Add the salt and pepper. Toss the rice in them. Keep aside to cool down a bit.
  3. For the sauce: Heat oil in a heavy bottom pan on medium heat, add the flour and cook it off. Add the spices and roast them for few sec. Add garlic and the stock.
  4. Keep whisking and make sure no lumps are there. Once the stock is warm, add the butter milk slowly and continue to stir.
  5. Let the sauce thicken to the consistency that you like. Stir in the butter in the end and turn off the gas.
  6. To assemble: spread the rice evenly on the tortilla, roll it and place on the plate. Spoon generous amount of sauce on top.
  7. Additionally you may make a 3-4 of them and put in a oven tray, add the sauce and some grated cheese. Put it in the oven for 10 min at 200C or until the cheese is melted.

Make it gluten-free: Use corn tortillas or other gluten-free tortillas instead of the flour tortillas. Not a single vegetable overpowers the filling, instead each work to add flavor to the vegetable enchiladas. Not only is the filling of these enchiladas delicious, but the texture of the enchilada itself is perfection. Using a few trade secrets, these veggie enchiladas are baked in a flavorful homemade enchilada sauce, while still retaining texture. Enchiladas are the perfect vehicle for a ton of healthy veggies but typically are also loaded with cheese or cream cheese.

So that’s going to wrap it up for this special food vegetarian enchiladas with buttermilk sauce recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!