Cheesy Enchiladas

Instructions

• FILLING
• 1. Heat olive oil in a non stick pan, once heated add in the garlic and onion and sauté until aromatic.
• 2. Add the julienne cut carrots, cabbage, paneer, salt and cook it on medium heat with covered lid for about 8mins.
• 3. Take it off the heat and allow it to rest, cool for about 10mins.
• COMBINING
• 1. Take a burrito wrap of your choice (I used ancient grains Dempster’s Tortilla wrap), place in flat on a chopping board.
• 2. Take 2 big spoons of the filling and add it to the center of the wrap in an vertical form (appears to be a straight line of the filling in the center of the Tortilla).
• 3. Fold the 2 sides of the wrap, making sure the filling doesn’t come out and keep it on a plate.
• 4. Repeat the process with other wraps. I made 6 similar wraps.
• 5. Take a deep dish baking dish and grease it with olive oil.
• 6. Arrange these wraps in such a way that the plain surface of the wrap is facing top.
• 7. Pour the tomato puree on the wraps, making sure it is evenly spread throughout.
• 8. Add in the shredded cheddar, Mozzarella or marble chesses on the top generously.
• 9. Sprinkle the dried oregano, rosemary or parsley if you prefer on the top.
• 10. Bake the goodness for about 15min until the cheese has melted. Cool it and devour the molten cheesy enchiladas.