Paneer Enchiladas Recipe

Name: Paneer Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 200 g panir; 1 teaspoon sugar; 1/2 cup onion, chopped; 1/4 cup spring onion, chopped; 2 cups tomatoes, chopped; 1 teaspoon green chili, chopped; 1 1/2 cups fresh cream; 2 teaspoons lemon juice; 12 corn tortillas; 1 cup cheese, grated; 3 tablespoons oil; salt

Servings: persons

200 g panir
1 teaspoon sugar
1/2 cup onion, chopped
1/4 cup spring onion, chopped
2 cups tomatoes, chopped
1 teaspoon green chili, chopped
1 1/2 cups fresh cream
2 teaspoons lemon juice
12 corn tortillas
1 cup cheese, grated
3 tablespoons oil
salt

1
["Cut paneer into 1"" long and 1/2"" thick pieces.", "Saute in 1 tbsp of oil till light brown.", "Keep aside.", "Heat 2 tbsps of oil in a pan and saute onion till translucent.", "Add chopped green chillies, chopped tomatoes and sugar.", "Simmer for 10 minutes on slow flame.", "Stir in fresh cream, lemon juice and half cup of grated cheese.", "Let the cheese melt.", "Soften tortillas in the sauce.", "Place the paneer and chopped spring onion and a tablespoons.", "of the sauce.", "Roll, place seam side down and place in a baking dish.", "Top it with remaining sauce and grated cheese.", "Bake at 350 deg C till cheese melts and sauce begins to bubble."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200 g panir, 1 teaspoon sugar, 1/2 cup onion, chopped, 1/4 cup spring onion, chopped, and more.

Yes, Paneer Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paneer Enchiladas

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