Enchilada [en-chuh-lah-duh, -lad-uh] is the most popular street food in Mexico. Enchilada simply means dipped in chilli. It is a tortilla rolled and filled with a seasoned mixture (meat and/or vegetables) and covered with a sauce flavoured with chilli. I prepared a simple filling with chilli beans (available in supermarkets) and topped it with a flavourful tomato sauce.



Tortilla wraps-6 nos

Chilli beans- 1 can

Chopped tomato with herbs-1 can

Red onions; medium size- 1 1/2 nos

Butternut squash; chopped – 3 cups

Red chilli powder- 2 tsp

Cumin powder-1 tsp

Sugar- 1 tsp

Garlic- 3 cloves

Cilantro- a bunch

Salt & Pepper- to taste

Oil- 2 tblsp

Fresh cream- 2 Tblsp

Cheddar Cheese- as reqd.


1. In an oven proof dish, add the chopped squash in a single layer. Drizzle oil, salt and pepper over the squash and toss it lightly.

2. In a preheated oven of 175 deg C, roast the squash for about 45mins.

3. Meanwhile, in a saucepan, heat a tablespoon of oil, and  saute the onions (1 no.).

4. Add the minced garlic and stir until the raw smell of garlic disappears.

5. Add the spice powders, sugar, and continue cooking until the onion caramelizes.

6.Add the can of tomatoes and a cup of water and stir. Let the sauce reduce and thicken.

7. Remove from heat, add salt & pepper to taste. Keep aside and let the sauce cool.

8. In another saucepan, add the remaining oil, onions and garlic. Saute until onions are translucent.

9. Add the can of chilli beans, and mash it with the back of a spoon. Let it heat thoroughly. Finally add the butternut squash to the bean mixture. Add 2-3 tblsp of tomato sauce, fresh cream, salt & pepper.

To assemble:

10. Take a tortilla wrap, and add the bean mixture to the center.  Roll the wrap and place it seam side down in an oven proof dish. Do the same with the rest of the wraps.

11. Spoon the sauce over the prepared tortilla wraps. Sprinkle cheese on top.

12. Heat  the enchiladas in a preheated oven of 200 deg C, for 10-15 mins until the cheese melts.

13. Garnish the dish with fresh cream and cilantro. Serve hot.

Note: Add a chopped green chilli to the sauce for more heat.


6 Comments Add yours

  1. please make it in single portion, since you’ve made it in casseroll,
    i will eat that all…
    Simply drolling food!
    Lucky you not invite me to join the luch…..hehehe

    1. Preveena says:

      🙂 Thanks Dedy! Hope the pictures have tempted you to try this recipe as well.

      1. yes ido, i guess i can called this tortilla canelloni…..

      2. Preveena says:

        Now that sounds like mexi-italian dish 🙂

  2. Nancy says:

    Looks delish 🙂

    1. Preveena says:

      Thank you Nancy! :). It was quite delicious and filling too.

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