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You are here: Home / Baked Delicacies / Potato Stuffed Egg Enchilada 

Potato Stuffed Egg Enchilada 

13/11/2016 by Sujata Roy 18 Comments

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Potato stuffed egg enchilada

A delicious Mexican dish enchilada is a corn tortilla stuffed with variety of ingredients like cheese, potatoes, vegetables , meat, beans etc and covered with a chili pepper sauce. The word comes from enchilar which means add chilli peppers to something. A spicy and super yummy breakfast dish.

Our #Foodiemonday #bloghop theme is #Enchilada. So here is an easiest enchilada recipe with a twist.
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Most enchilada recipes call for corn tortillas. But I have used eggs to make the wraps. And very happy with the result. Its thin omelet stuffed with spicy potato and egg mixture. Covered with a delicious sauce.
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Recipe 
For stuffing 


Potato – 2 large

Garlic – 3 – 4 cloves

Green chilli – 2

Oil – 1 tablespoon

Capsicum – 1

Cilantro – 2 tablespoon chopped

Scallion or spring onion – 2 finely chopped

Tomato – 2 small

Red chilli powder – 1 teaspoon

Oregano – 1 teaspoon

Cumin powder – 1/2 teaspoon

Salt to taste

Tomato sauce – 1 teaspoon

Egg – 1 boiled

Black pepper powder – 1/2 teaspoon

For the wrap 


Eggs – 5

salt to taste

Black pepper powder to taste

For sauce 


Tomato – 4 – 5 medium

Garlic paste – 1 teaspoon

Oil – 2 tablespoon

All purpose flour – 2 tablespoon

Cumin powder – 1 teaspoon
oregano – 1 teaspoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1 teaspoon

Vinegar – 1 – 2 teaspoon

Water – 2 cup

Cilantro – 2 tablespoon

Tomato sauce – 1 tablespoon
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Method 


For stuffing 


Crush or finely chop the garlic and green chilli.
Roast the capsicum on high flame with the help of a knife or fork until it’s skin becomes lightly black. Wash and remove the black skin. Now chop the capsicum, tomatoes and boiled egg.

Peel and cubed the potatoes. Boil or microwave with little water for 6 – 7 minutes. Drain the water and keep aside.

Heat oil in a nonstick pan. Add garlic and green chilli. Fry till the raw smell goes away or garlic becomes light brown.

Add chopped scallion and cubed, boiled potatoes. Mix well and add the chopped capsicum, tomato and egg. Stir and add salt, red chilli powder, oregano, cumin powder and black pepper powder.
Saute till the mixture dried up completely. Add chopped cilantro, tomato sauce and 2 tablespoon enchilada sauce mix well and switch off the flame. Taste and adjust the seasoning. Keep the mixture aside.

Beat the eggs with salt and black pepper powder. Make 4 omelets with it. Fill the potato stuffing. Spread the mixture middle of a omelet, sprinkle shredded cheddar cheese or processed cheese and little oregano over it, then wrap the left side over and then the right. Make wraps like this with all the omelets.

For sauce 


Grind the tomatoes and keep aside.
Heat oil on medium heat. Add flour, cumin powder, oregano, red chilli powder, salt and black pepper powder. Stir continuously. Saute for a minute or till fragrant.

Add the tomato paste and garlic paste. Saute till the mixture dried up. Now add tomato sauce and water and stir continuously to remove the lumps. Let it boil on low flame for 7 – 8 minutes or until the mixture thickened. Add the chopped cilantro and 1 teaspoon vinegar. Mix well and switch off the flame. Taste and adjust the seasoning. I have added 1 teaspoon vinegar and black pepper powder more. Adjust as require.

preheat the oven at 200°. Spread some enchilada sauce on a baking pan. Place the stuffed omelets over it. Place the omelette seam side down. Pour sauce over them. Sprinkle mozerella cheese and chopped scallion over it. Bake for 20 – 25 minutes or until the sauce starts bubbling and cheese becomes light brown.

Garnish with chopped cilantro and serve hot.

Note

If you have corn tortillas you can use them instead of omelets if you like.

Stuffing and sauce can be made a day before and refrigerate for convenience.

Filed Under: Baked Delicacies, Breakfast, Curries, Fusion Foods, Healthy Food, Non Vegetarian, Snack, World Cuisine Tagged With: breakfast recipe, chilli, cilantro, dinner, egg enchiladas, egg wrapped enchilada, enchiladas, garlic, lunch, Mexican food, oregano, party appetizer, Pepper, potato stuffed enchilada, scallion, spicy and yummy enchilada, tomato

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Reader Interactions

Comments

  1. Culinary Xpress says

    14/11/2016 at 3:27 AM

    Great way to replace corn tortilas,nice share

    Reply
    • Batter Up With Sujata says

      14/11/2016 at 3:28 AM

      Thank you so much dear 😊

      Reply
  2. Ei Gi Chakhum says

    14/11/2016 at 11:40 AM

    Superb idea Di!

    Reply
    • Batter Up With Sujata says

      14/11/2016 at 12:31 PM

      Thanks dear 😍

      Reply
  3. Mayuri Patel says

    16/11/2016 at 4:31 PM

    wow Sujata, making ‘tortilla’ with eggs. Great idea, going to use it as these days my daughter just wants protein rich food at night and no carbs. Will stuff it with beans.

    Reply
    • Batter Up With Sujata says

      17/11/2016 at 5:37 AM

      Thanks a lot dear. I am glad you like it 😍😍

      Reply
  4. kritisinghal2403 says

    19/11/2016 at 11:12 AM

    This is such a lovely super loaded share.. Extremely amazing !:)

    Reply
    • Batter Up With Sujata says

      20/11/2016 at 10:16 AM

      Thanks a lot Kriti 😍

      Reply
  5. Preethi's Cuisine says

    20/11/2016 at 9:25 AM

    Such a tempting share dee😍.

    Reply
    • Batter Up With Sujata says

      20/11/2016 at 10:15 AM

      Thank you Preethi 😍

      Reply
  6. Sumith says

    23/12/2016 at 5:21 AM

    Sounds so amazing!! You have a beautiful blog rich in contents!!

    Reply
    • Batter Up With Sujata says

      23/12/2016 at 10:43 AM

      Thanks a lot for your encouraging words 😊

      Reply
      • Sumith says

        23/12/2016 at 10:50 AM

        Your post are encouraging too!!😊

        Reply
        • Batter Up With Sujata says

          23/12/2016 at 11:00 AM

          Thank you 😊

          Reply
  7. Veena Panchal says

    19/02/2018 at 4:13 PM

    Mind blowing osssssmmmlly drooooooling deliiiiiiiiicious 👌😋ur rock n Roll chef all rounder master chef Great god bless you 😘🌹

    Reply
    • Batter Up With Sujata says

      19/02/2018 at 7:47 PM

      Thanks a ton Veena 😍 😍

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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