Mexican Style Scrambled Egg Enchiladas Recipe

Mexican Style Scrambled Egg Enchiladas Recipe is an all-time favorite dish made with tortilla stuffed in with scrambled egg and poured over with a tangy tomato sauce. Enchiladas are one of the main dish in Mexican cuisine, they are usually stuffed with chicken and poured generously with chili pepper sauce and baked. But in this recipe we have made it simple by cooking the tortillas and then rolling it with egg scramble.  Makki Ka Atta (Yellow Corn Meal Flour), Whole Wheat Flour, Salt, Whole Eggs, Onion, Garlic, Salt, Black pepper powder, Onion, Red Bell pepper (Capsicum), Green bell peppers, Red Chilli powder, Cumin powder (Jeera), Garlic, Dried oregano, Salt, Tomatoes, Onion, Garlic, Sugar, Red Chilli flakes, Dried oregano, Salt, Hung Curd (Greek Yogurt), Lemon juice   For the Tortilla 1 cup Makki Ka Atta (Yellow Corn Meal Flour) 1/4 cup Whole Wheat Flour Salt , to taste For the Stuffing 4 Whole Eggs 1 Onion , chopped 4 cloves Garlic , chopped Salt , to taste Black pepper powder , for seasoning For the Vegetable fajita 1 Onion , sliced 1 Red Bell pepper (Capsicum) , sliced 1 Green bell peppers , sliced 1 teaspoon Red Chilli powder 1 teaspoon Cumin powder (Jeera) 4 cloves Garlic , chopped 1 teaspoon Dried oregano Salt , to taste For the tomato sauce 4 Tomatoes , blanched, skin peeled and pureed 1 Onion , chopped 2 cloves Garlic , chopped 1/2 teaspoon Sugar 1 teaspoon Red Chilli flakes 1 teaspoon Dried oregano Salt , to taste Sour cream 1 cup Hung Curd (Greek Yogurt) 1 Lemon juice     30   45     To begin making the Scrambled Egg Enchiladas Recipe, we will start making the tortilla dough. Add all the ingredients into a bowl and knead slowly by adding Lukewarm water. Knead it into a firm dough and rest it covered for some time.To make the sauce, blanch the tomatoes by slitting them crosswise at the bottom of the tomatoes. Heat  enough water over a sauce pan and once it boils add the tomatoes and blanch them for 30 seconds.Remove the tomatoes, once it cools down, peel off the skin and blitz the tomatoes in a mixer till it becomes a puree.Heat a sauce pan with oil, add the chopped garlic, onions and sauté till the onions soften. Add the pureed tomatoes and cook the tomatoes for 2 more minutes.Add the sugar, red chilli flaxes, oregano and salt and adjust the consistency by adding little water if required. Close it with the lid and cook the sauce for about 5 more minutes and switch it off.To make the bell peppers fajitha, heat oil over a sauce pan, add garlic, onion, bell peppers and saute until they soften. Add red chilli powder, salt, oregano and cumin powder and saute till the spice powder is coated well. Switch off the heat.To make the sour cream, whisk the curd and lemon juice together and place it in the fridge until you start to assemble.To make the tortillas, divide the dough into small equal balls and roll it on the board to a 6 inch diameter. Do the same with the rest of the doughHeat a flat Skillet, add a teaspoon of oil and just toast the rolled dough lightly on both the sides. Do the same for the rest and keep it aside.To make the egg scramble, heat a small pan with oil, break the eggs separately into a bowl add salt, pepper and whisk well till it fluffs up.Once the pan is heated, add the chopped garlic and onions and saute till the onions softens. Slowly add the whisked egg and leave it for 10 seconds now gradually fold in to make the scramble.To assemble, take a toasted tortilla, spoon out some scrambled egg and roll it tightly, place it on a serving plate, pour the tomato sauce over it, add the sautéed bell peppers fajita, add a dollop of the sour cream and serve. Serve the Scrambled Egg Enchiladas Recipe along with tomato salsa, Chunky Cucumber Salsa and a glass of Mulled Apple Juice.