Mexican Style Scrambled Egg Enchiladas Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Makki Ka Atta (Yellow Corn Meal Flour) | 1 cup |
| Whole Wheat Flour | 1/4 cup |
| Salt | To taste |
| Whole Eggs | 4 |
| Onion (chopped) | 1 |
| Garlic (chopped) | 4 cloves |
| Black Pepper Powder | For seasoning |
| Onion (sliced) | 1 |
| Red Bell Pepper (Capsicum) | 1 (sliced) |
| Green Bell Pepper | 1 (sliced) |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Garlic (chopped) | 4 cloves |
| Dried Oregano | 1 teaspoon |
| Salt | To taste |
| Tomatoes (blanched) | 4 |
| Onion (chopped) | 1 |
| Garlic (chopped) | 2 cloves |
| Sugar | 1/2 teaspoon |
| Red Chilli Flakes | 1 teaspoon |
| Dried Oregano | 1 teaspoon |
| Salt | To taste |
| Hung Curd (Greek Yogurt) | 1 cup |
| Lemon Juice | 1 |
Nutritional Information
To be filled in as needed.
Instructions
-
Prepare the Tortilla Dough: In a bowl, combine the yellow corn meal flour, whole wheat flour, and salt. Gradually add lukewarm water while kneading to form a firm dough. Cover and let it rest for a while.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Make the Tomato Sauce: To blanch the tomatoes, make a small cross cut at the bottom of each. Boil water in a saucepan and add the tomatoes for 30 seconds. Remove, cool, and peel. Blend into a puree. In a saucepan, heat oil and sauté chopped garlic and onions until softened. Add the tomato puree and cook for 2 more minutes. Stir in sugar, red chilli flakes, oregano, and salt. Adjust the consistency with a bit of water if needed, cover, and simmer for another 5 minutes before turning off the heat.
-
Prepare the Bell Pepper Fajitas: In another pan, heat oil and sauté garlic, onion, and bell peppers until softened. Add red chilli powder, salt, oregano, and cumin, mixing well before switching off the heat.
-
Make the Sour Cream: In a bowl, whisk together hung curd and lemon juice. Chill in the fridge until ready to use.
-
Cook the Tortillas: Divide the dough into equal balls. Roll each into a 6-inch round. Heat a flat skillet, add a teaspoon of oil, and lightly toast each tortilla on both sides. Set aside.
-
Prepare the Egg Scramble: In a small pan, heat oil. In a bowl, whisk the eggs with salt and pepper until fluffy. Sauté chopped garlic and onions in the heated pan until softened, then slowly pour in the eggs. Allow to cook for about 10 seconds, then gently fold and scramble until fully cooked.
-
Assemble the Enchiladas: Take a toasted tortilla, add a generous spoonful of scrambled eggs, and roll it tightly. Place on a serving plate. Pour the tomato sauce over the rolled enchiladas, top with sautéed bell peppers, and finish with a dollop of sour cream.
-
Serving Suggestion: Serve the Scrambled Egg Enchiladas warm, accompanied by tomato salsa, chunky cucumber salsa, and a refreshing glass of mulled apple juice.
Enjoy your delightful Mexican Style Scrambled Egg Enchiladas, perfect for lunch or a special brunch gathering!
