FOR THE STUFFING

Heat the oil and butter in a non-stick pan, add the onions and sauté on a medium flame till they turn golden brown in colour, while stirring continuously. Add the spinach and green chillies and sauté on a medium flame for 2 to 3 minutes, while stirring continuously.

Add the tofu and salt, mix well and cook for another minute. Divide the stuffing into 8 equal portions and keep aside.

OTHER INGREDIENTS

• 8 nutri tortillas, 2 tbsp grated mozzarella cheese for baking
• 1 tbsp low fat cream (malai) for the garnish
• 2 tbsp finely chopped spring onion greens

FOR THE MEXICAN TOMATO SAUCE

• 1 tsp oil, 3/4 cup chopped onions, 1/2 tsp finely chopped green chillies
• 5 cups blanched and grated tomatoes, 1/2 tsp chilli powder,
• 1/4 tsp dried oregano, 2 pinches sugar substitute, salt to taste

METHOD FOR THE MEXICAN TOMATO SAUCE

Heat the oil in a non-stick pan, add the onions and sauté on a medium flame till they turn translucent.Add AanyATM Enchilada Seasoning, Green Chilli, Tomato, sugar substitute and salt, mix well and cook on a medium flame for another 5 to 7 minutes, while stirring continuously. Remove from the flame, divide it into two equal portions and keep aside.

FOR THE STUFFING

• 1/2 tsp oil, 1 tsp low fat butter, 2 tbsp finely chopped onions
• 4 cups finely chopped spinach (palak), 1 tsp finely chopped green chillies
• 1 cup tofu or low fat paneer cut into 12 mm (1/2″) cubes, salt to taste

HOW TO PROCEED

Place a tortilla on a flat dry surface, place one portion of the stuffing in the centre and bring both the edges over the stuffing to make a roll. Repeat with the remaining tortillas and stuffing to make 7 more stuffed tortillas. Keep aside. In a glass baking dish, spread half of the Mexican tomato sauce evenly at the bottom, place stuffed tortillas arranging side by side. Spread the remaining sauce over the tortillas and moisten the tops of the tortillas evenly with the sauce. Sprinkle the cheese evenly over the enchiladas and bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes. Serve hot garnished with cream and spring onion greens.

DISCLAIMER: It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.

FOR THE STUFFING

Heat the oil and butter in a non-stick pan, add the onions and sauté on a medium flame till they turn golden brown in colour, while stirring continuously. Add the spinach and green chillies and sauté on a medium flame for 2 to 3 minutes, while stirring continuously.

Add the tofu and salt, mix well and cook for another minute. Divide the stuffing into 8 equal portions and keep aside.

OTHER INGREDIENTS

• 8 nutri tortillas, 2 tbsp grated mozzarella cheese for baking
• 1 tbsp low fat cream (malai) for the garnish
• 2 tbsp finely chopped spring onion greens

FOR THE MEXICAN TOMATO SAUCE

• 1 tsp oil, 3/4 cup chopped onions, 1/2 tsp finely chopped green chillies
• 5 cups blanched and grated tomatoes, 1/2 tsp chilli powder,
• 1/4 tsp dried oregano, 2 pinches sugar substitute, salt to taste

METHOD FOR THE MEXICAN TOMATO SAUCE

Heat the oil in a non-stick pan, add the onions and sauté on a medium flame till they turn translucent.Add AanyATM Enchilada Seasoning, Green Chilli, Tomato, sugar substitute and salt, mix well and cook on a medium flame for another 5 to 7 minutes, while stirring continuously. Remove from the flame, divide it into two equal portions and keep aside.

FOR THE STUFFING

• 1/2 tsp oil, 1 tsp low fat butter, 2 tbsp finely chopped onions
• 4 cups finely chopped spinach (palak), 1 tsp finely chopped green chillies
• 1 cup tofu or low fat paneer cut into 12 mm (1/2″) cubes, salt to taste

HOW TO PROCEED

Place a tortilla on a flat dry surface, place one portion of the stuffing in the centre and bring both the edges over the stuffing to make a roll. Repeat with the remaining tortillas and stuffing to make 7 more stuffed tortillas. Keep aside. In a glass baking dish, spread half of the Mexican tomato sauce evenly at the bottom, place stuffed tortillas arranging side by side. Spread the remaining sauce over the tortillas and moisten the tops of the tortillas evenly with the sauce. Sprinkle the cheese evenly over the enchiladas and bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes. Serve hot garnished with cream and spring onion greens.

DISCLAIMER: It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.