{"id":9811,"date":"2011-11-27T16:30:29","date_gmt":"2011-11-27T21:30:29","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=9811"},"modified":"2017-10-02T20:56:12","modified_gmt":"2017-10-03T00:56:12","slug":"enchiladas-vegetarian-version","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/enchiladas-vegetarian-version\/","title":{"rendered":"Enchiladas &#8211; Vegetarian Version"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-9812 size-full\" title=\"Enchiladas \" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/enchiladas.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/enchiladas.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/enchiladas-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p style=\"text-align: left;\">Vegetarian enchiladas tastes as good as non-veggie version&#8230;<\/p>\n<p style=\"text-align: left;\">Last night, we dined at our favorite Mexican restaurant &#8220;Under the Volcano&#8221;. I love Mexican food and have dined at many Mexican restaurants before, for some reason I didn&#8217;t find any of them up to the mark. After dining at Under the Volcano, I finally \u00a0have a favorite Mexican restaurant and am glad that it&#8217;s only 15 minutes drive away from my house. Their appetizer, Flaming shrimp did make me feel that I was under the volcano. Sharing the picture with you all:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-9828 size-full\" title=\"Flaming shrimp\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/flaming-shrimp.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/flaming-shrimp.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/flaming-shrimp-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/flaming-shrimp-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p style=\"text-align: left;\">We had Flautas, enchiladas, quesadilla etc. I love almost all of the Mexican specialities. After coming home, I was reminded that I haven&#8217;t posted the recipe for making homemade veggie version of enchiladas that I had tried a few months ago yet. I even made the tortilla and the enchilada sauce from scratch, homemade tortillas and sauce taste much better than the store bought ones. After stuffing the tortilla, arrange them on a baking pan, pour the sauce over it, generously spread the cheese on them and bake it till the cheese has melted. These enchiladas tasted so good and yes it&#8217;s vegetarian.<\/p>\n<p><strong>Enchiladas &#8211; Vegetarian Version with homemade Tortilla<\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9813\" title=\"Enchiladas\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/Enchaladas.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/Enchaladas.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/Enchaladas-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/Enchaladas-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>Making Tortilla<\/strong><\/p>\n<ul>\n<li>Corn Flour or Masa-Harina- 2 cups<\/li>\n<li>Warm water- 1 1\/4 cups<\/li>\n<li>Salt- 1\/4 tsp<\/li>\n<\/ul>\n<p><strong>Making sauce:<\/strong><\/p>\n<ul>\n<li>Oil-\u00a02 tbsp<\/li>\n<li>All purpose flour-\u00a02 tbsp<\/li>\n<li>Chili powder-\u00a01 tbsp<\/li>\n<li>Paprika-\u00a01 tsp<\/li>\n<li>Water-\u00a01 1\/2 cups<\/li>\n<li>Tomato paste-\u00a05 ounce or 1\/2 cup<\/li>\n<li>Ground Cumin- 1\/2 tsp<\/li>\n<li>Garlic powder- 1\/2 tsp<\/li>\n<li>Salt- to taste<\/li>\n<\/ul>\n<p><strong>Making filling:<\/strong><\/p>\n<ul>\n<li>Carrot, grated- 1<\/li>\n<li>Black beans-\u00a01\/2 can<\/li>\n<li>Corn-\u00a01\/2 can<\/li>\n<li>Onion, chopped small- 1<\/li>\n<\/ul>\n<p><strong>Other ingredients:<\/strong><\/p>\n<ul>\n<li>Cheddar cheese, grated- generous amount<\/li>\n<\/ul>\n<p><strong>Instruction<br \/>\n<\/strong><\/p>\n<p><strong>Making Tortilla:<\/strong><\/p>\n<ol>\n<li>In a large bowl, combine corn flour with salt and add warm water to it, knead well till the dough becomes soft.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9814\" title=\"tortilla dough\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/tortilla-dough.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/tortilla-dough.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/tortilla-dough-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/tortilla-dough-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Make small balls out of it.<\/li>\n<li>If you have tortilla maker, place the dough ball on it and press it in the tortilla maker.<\/li>\n<li>If you don&#8217;t have tortilla maker, follow my way.<\/li>\n<li>Cut a ziploc bag into two halves or use any thick plastic bags.<\/li>\n<li>Grease the cut halves with little oil. Make sure to grease before you roll each dough.<\/li>\n<li>Place the dough ball on one of the halves, place it on the cutting board.<\/li>\n<li>Cover the dough ball with the other ziploc half.<\/li>\n<li>Using a wooden pin, roll it gently to a round shape over the plastic cover.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9815\" title=\"making_tortilla\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making_tortilla.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making_tortilla.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making_tortilla-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making_tortilla-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Don\u2019t roll the dough too thin.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-9817 size-full\" title=\"making-tortilla\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-tortilla.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-tortilla.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-tortilla-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-tortilla-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>If the sides of the rolled dough has cracked up, place a small round plate over it and press it into the dough.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9816\" title=\"rolling enchiladas\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/rolling-enchiladas.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/rolling-enchiladas.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/rolling-enchiladas-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/rolling-enchiladas-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Remove the dough that&#8217;s hanging outside the plate, remove the plate, now the rolled dough will have a clean round shape.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9818\" title=\"rolling tortilla\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/rolling-tortilla.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/rolling-tortilla.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/rolling-tortilla-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/rolling-tortilla-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Heat a non-stick pan, grease with non-stick cooking spray.<\/li>\n<li>Place the rolled dough over it, let the bottom side cook slightly.<\/li>\n<li>Flip over, let it cook and press the sides slightly with a spatula, it will puff up.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9819\" title=\"making tortillas\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-tortillas.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-tortillas.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-tortillas-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-tortillas-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Remove from the heat and keep aside.<\/li>\n<\/ol>\n<div><strong>Making the sauce:<\/strong><\/div>\n<div>\n<ol>\n<li>Heat a saucepan, add oil and add flour to it, combine well.<\/li>\n<li>Add all the other ingredients to the pan, combine well.<\/li>\n<li>Let the sauce simmer for 15 minutes.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9820\" title=\"making sauce\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-sauce.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-sauce.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-sauce-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-sauce-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Remove from the heat, keep aside.<\/li>\n<\/ol>\n<\/div>\n<div><strong>\u00a0Making the filling:<\/strong><\/div>\n<div>\n<ul>\n<li>In a bowl, combine all the above mentioned veggies for making the filling together.<\/li>\n<li>Add 1\/2 cup of the prepared enchilada sauce over the veggies and combine well.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9821\" title=\"veggies\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/veggies.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/veggies.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/veggies-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/veggies-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<\/ul>\n<div><strong>Assembling and baking:<\/strong><\/div>\n<div>\n<ol>\n<li>Preheat oven to 350 F.<\/li>\n<li>Place one tortilla on your cutting board, place 2 tbsp of the prepared filling over it.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9822\" title=\"making-enchiladas-2\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-enchiladas-2.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-enchiladas-2.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-enchiladas-2-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-enchiladas-2-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Roll it well, repeat with other tortillas.<\/li>\n<li>Line the baking pan with aluminum foil, grease with non-stick cooking spray.<\/li>\n<li>Arrange the rolled tortillas.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9823\" title=\"making-enchiladas\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-enchiladas1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-enchiladas1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-enchiladas1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-enchiladas1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Pour the rest of the sauce evenly over the rolled tortilla.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9824\" title=\"making_enchiladas\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making_enchiladas.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making_enchiladas.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making_enchiladas-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making_enchiladas-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Generously spread grated cheddar cheese over the tortilla.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9825\" title=\"making-enchiladas\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-enchiladas.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-enchiladas.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-enchiladas-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-enchiladas-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Bake for 30 minutes, till the cheese has melted and turns golden in color.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9826\" title=\"making enchiladas\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-enchiladas2.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-enchiladas2.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-enchiladas2-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/making-enchiladas2-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<\/ol>\n<div><strong>Tips:<\/strong><\/div>\n<div>\n<ul>\n<li>You could use store bought tortilla instead.<\/li>\n<li>For non-veg version, make chicken or ground beef filling: first cook chicken or ground beef and then add the prepared sauce to it and cook for some more time.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/11\/Enchiladas-1.jpg\" \/>\n<div class=\"item ERName\">Enchiladas &#8211; Vegetarian Version<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]Making Tortilla[\/b]<\/li>\n<li class=\"ingredient\">Corn Flour or Masa Harina- 2 cups<\/li>\n<li class=\"ingredient\">Warm water- 1 1\/4 cups<\/li>\n<li class=\"ingredient\">Salt- 1\/4 tsp<\/li>\n<li class=\"ERSeparator\">[b]Making sauce[\/b]<\/li>\n<li class=\"ingredient\">Oil- 2 tbsp<\/li>\n<li class=\"ingredient\">All purpose flour- 2 tbsp<\/li>\n<li class=\"ingredient\">Chili powder- 1 tbsp<\/li>\n<li class=\"ingredient\">Paprika- 1 tsp<\/li>\n<li class=\"ingredient\">Water- 1 1\/2 cups<\/li>\n<li class=\"ingredient\">Tomato paste- 5 ounce or 1\/2 cup<\/li>\n<li class=\"ingredient\">Ground Cumin- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Garlic powder- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<li class=\"ERSeparator\">[b]Making filling[\/b]<\/li>\n<li class=\"ingredient\">Carrot, grated- 1<\/li>\n<li class=\"ingredient\">Black beans- 1\/2 can<\/li>\n<li class=\"ingredient\">Corn- 1\/2 can<\/li>\n<li class=\"ingredient\">Onion, chopped small- 1<\/li>\n<li class=\"ERSeparator\">[b]Other ingredients[\/b]<\/li>\n<li class=\"ingredient\">Cheddar cheese, grated- generous amount<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<div class=\"ERSeparator\">[b]Making Tortilla[\/b]<\/div>\n<ol>\n<li class=\"instruction\">In a large bowl, combine corn flour with salt and add warm water to it, knead well till the dough becomes soft.<\/li>\n<li class=\"instruction\">Make small balls out of it.<\/li>\n<li class=\"instruction\">If you have tortilla maker, place the dough ball on it and press it in the tortilla maker.<\/li>\n<li class=\"instruction\">If you don&#8217;t have tortilla maker, follow my way.<\/li>\n<li class=\"instruction\">Cut a ziploc bag into two halves or use any thick plastic bags.<\/li>\n<li class=\"instruction\">Grease the cut halves with little oil. Make sure to grease before you roll each dough.<\/li>\n<li class=\"instruction\">Place the dough ball on one of the halves, place it on the cutting board.<\/li>\n<li class=\"instruction\">Cover the dough ball with the other ziploc half.<\/li>\n<li class=\"instruction\">Using a wooden pin, roll it gently to a round shape over the plastic cover.<\/li>\n<li class=\"instruction\">Don\u2019t roll the dough too thin.<\/li>\n<li class=\"instruction\">If the sides of the rolled dough has cracked up, place a small round plate over it and press it into the dough.<\/li>\n<li class=\"instruction\">Remove the dough that&#8217;s hanging outside the plate, remove the plate, now the rolled dough will have a clean round shape.<\/li>\n<li class=\"instruction\">Heat a non-stick pan, grease with non-stick cooking spray.<\/li>\n<li class=\"instruction\">Place the rolled dough over it, let the bottom side cook slightly.<\/li>\n<li class=\"instruction\">Flip over, let it cook and press the sides slightly with a spatula, it will puff up.<\/li>\n<li class=\"instruction\">Remove from the heat and keep aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making the sauce[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Heat a saucepan, add oil and add flour to it, combine well.<\/li>\n<li class=\"instruction\">Add all the other ingredients to the pan, combine well.<\/li>\n<li class=\"instruction\">Let the sauce simmer for 15 minutes.<\/li>\n<li class=\"instruction\">Remove from the heat, keep aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making the filling[\/b]<\/div>\n<ol>\n<li class=\"instruction\">In a bowl, combine all the above mentioned veggies for making the filling together.<\/li>\n<li class=\"instruction\">Add 1\/2 cup of the prepared enchilada sauce over the veggies and combine well.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Assembling and baking[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Preheat oven to 350 F.<\/li>\n<li class=\"instruction\">Place one tortilla on your cutting board, place 2 tbsp of the prepared filling over it.<\/li>\n<li class=\"instruction\">Roll it well, repeat with other tortillas.<\/li>\n<li class=\"instruction\">Line the baking pan with aluminum foil, grease with non-stick cooking spray.<\/li>\n<li class=\"instruction\">Arrange the rolled tortillas.<\/li>\n<li class=\"instruction\">Pour the rest of the sauce evenly over the rolled tortilla.<\/li>\n<li class=\"instruction\">Generously spread grated cheddar cheese over the tortilla.<\/li>\n<li class=\"instruction\">Bake for 30 minutes, till the cheese has melted and turns golden in color.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">You could use store bought tortilla instead.[br] For non-veg version, make chicken or ground beef filling: first cook chicken or ground beef and then add the prepared sauce to it and cook for some more time.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.4.3177<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vegetarian enchiladas tastes as good as non-veggie version&#8230; Last night, we dined at our favorite Mexican restaurant &#8220;Under the Volcano&#8221;. I love Mexican food and have dined at many Mexican restaurants before, for some reason I didn&#8217;t find any of them up to the mark. After dining at Under the Volcano, I finally \u00a0have a &hellip; <\/p>\n","protected":false},"author":1,"featured_media":9812,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[383,91,434,18],"tags":[595,167],"class_list":["post-9811","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-corn-by-ingredient","category-main-dish-for-lunch-or-dinner","category-mexican-by-cuisine","category-vegetarian","tag-enchiladas","tag-mexican"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/9811","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=9811"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/9811\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/9812"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=9811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=9811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=9811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}