The Whole Enchilada

Tex-Mex is quite the favourite with most people and the same is true for us. We first sampled the fare at Chennai's Don Pepe restaurant and it was finger lickin' good! The quality was consistent and the taste was just fabulous.

Its been a couple of years now since we moved to Delhi but the only two places that I have had Tex Mex is at Sanchos in South Extension- average at best - and Rodeo in Gurgaon - terrible! . Amigos touts itself as a fine dining (read expensive) Mexican restaurant but I haven't eaten there yet (frankly the concept of Mexican fine dining doesn't really make much sense to me); we did go one night for a promotional event but it was so crowded and noisy that we fled and took refuge at the Steakhouse Grill next door.

One afternoon last month, we hopped across to a mall in Noida to check out an electronics store and since it was almost lunch time decided to have a quick lunch at TGIF. Now, its been a long time since I have eaten at TGIF and the last thing I remember is that the food was usually good whenever we had eaten there. We decided to order from their Tex Mex menu and chose the Chimichangas and Tacos (both dishes were to be served with black beans on the side). When the food came we were taken aback.

The tacos were cold and stuffed with some rubbery batter fried chicken; the chimichangas were cold too and had a smear of congealed cheese on top. But what really annoyed me was that the "black beans" which was served to us was nothing but black lentils!!! When I protested to the serving staff, the person in charge insisted that they were black beans and even brought the uncooked version for us to check - that really sealed the deal because they were so obviously black lentils! I was really annoyed by then and sent the dish back and we left really soon.

I did get a call from the manager the next day (in response to an email from me) offering us a meal on the house at our convenience and I thanked him for atleast responding. But I was disappointed that a well known chain of restaurants would attempt to pass off something as generic as lentils as black beans! I mean do people think that the customer of today doesn't know much about international food? Or that she won't bother about what she is being served. And we are not talking about a cheap joint here, but one where a meal for two won't cost anything less than Rs. 1,500.

Which is how I came about cooking enchiladas at home. Helped by the fact that I found a pack of burritos and enchilada sauce in the local "gourmet" store. I have made sauce for enchiladas from scratch before and it really isn't difficult but this time I went with some outside help because I was pressed for time. (you can increase the quantity of chopped tomatoes and add a cup of salsa)

I did two fillings one with chicken and the other with vegetables and tofu. I added kidney beans (rajma) to the sauce and this turned out as one satisfying dinner. DH in fact asked whether he could have a third portion - sheer greed considering each one was so filling!!

Enchiladas

Boneless Chicken - 200gm, marinated with lemon juice and salt) OR
Tofu - 200gm, cut into cubes and marinated with lemon juice & salt

Mexican seasoning - 1/2 tsp
1 tsp oil
Bell pepper - 1, sliced thinly

Onion - 1 chopped
Garlic - 2 cloves minced
3 tomatoes - peeled and chopped
red chilli powder - 1/2 tsp
cumin powder - 1/2 tsp
green chillies - 1-2 chopped
1 tin enchilada sauce

Kidney beans - 1 cup, soaked overnight and cooked till soft (reserve water)
Ice berg lettuce, washed
1 tbsp oil

1 cup grated mozarella cheese (jack cheese is best if you have it available)

1. Heat oil in a pan and saute the onion, green chillies and garlic till the onion is translucent.
2. Add the chopped tomatoes and saute till pulpy, add the red chilli powder, cumin powder, salt and saute for 3 minutes
3. Add 1/2 the tin of enchilada sauce and cooked kidney beans (rajma); pour in about 1/2 cup to 1 cup of the the reserved water and bring to boil.
4. Reduce flame, cover and cook for about 10-12 minutes till the sauce reduces to as thick consistency. Cool
5. Meanwhile, cook the marinated chicken and shred it (I usually pressure cook it for 5 minutes).
6. Heat 1 tsp oil in another pan and saute the shredded chicken or cubed tofu along with the sliced bell peppers for about 5 minutes on high; add the mexican seasoning to this and some salt if needed. Remove and cool.
7. Pre heat the oven to 180 C, grease the bottom of an oven proof dish with oil and pour about 1/2 of the remaining enchilada sauce on the bottom.
8. Microwave the tortillas for about 20 seconds on each side till they are just soft.
9. Spoon the kidney bean enchilada sauce on the centre of each tortilla, top with the shredded chicken or tofu and roll. Secure with a toothpick and place seam side down on the prepared dish.
10. Once all the tortillas are prepared (filling should be enough for 6-7) pour the remaining enchilada sauce over the tortillas. Sprinkle the grated cheese all over.
11. Bake for 15-20 minutes till the cheese melts and the top browns slightly.
12. Serve immediately with lettuce on the side.