MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Enchiladas
 Categories: Vegetarian
      Yield: 2 Servings
 
    1/2 c  Whole wheat flour (atta)
    1/2 c  Corn meal flour
      1 c  Water
      3 ts Ghee

MMMMM--------------------------FILLING-------------------------------
      2    Onions; minced
      2 c  Fresh sweet corn
      2 c  Fresh spinach; chopped
      1 c  Sour cream or fresh yogurt
    1/2 ts Coriander powder
    1/2 ts Cumin powder
    1/2 ts Black pepper powder
    1/2 c  Thick tomato sauce
      2 ts Jaggery
      2 c  Cheddar cheese; grated
  2 1/2 tb Oil
           Salt; to taste
 
  Heat 2 tb oil in a frying pan and sauté onions. Add corn, coriander,
  cumin, salt, and pepper, and sauté. Add jaggery and spinach. Stir
  well for 1 minute, remove from heat, and blend in 1 cup of grated
  cheese. Divide mixture into 6 portions.
  
  Place 1 portion of this filling in a strip down the center of each
  enchilada. When all 6 enchiladas are made, roll each one up. In a
  large oiled baking dish that is coated with tomato sauce, place 3
  enchiladas, seam down. Make a second layer, with remaining 3
  enchiladas. Cover again with sauce and sprinkle with the remaining
  cheese. Bake at 450°F for 15 minutes. Remove from oven and cut into
  3 or 4 pieces. Top each with 1 tb sour cream or yogurt and serve.
  
  Recipe by The Taste Divine by Vanamali, 1993
 
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