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Paneer Enchilladas

A baked dish of paneer and cheese in a tomato sauce served in corn tortillas.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Tomato and corn match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,099 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Paneer Enchilladas

Oven350 °C

Ingredients

Directions

Prepare the paneer

  1. Cut paneer into 1-inch long and ½-inch thick pieces and sauté in 1 tablespoon of oil until light brown; set aside.

Make the sauce

  1. Heat two tablespoons of oil in a pan, add onion and sauté until translucent. Add chopped green chilies, chopped tomatoes, and sugar.

  2. Simmer for ten minutes on a slow flame, then stir in fresh cream, lemon juice, and half cup of grated cheese. Let the cheese melt.

Assemble and bake

  1. Soften tortillas in the sauce, then place paneer, chopped spring onion, and a tablespoon of the sauce.

  2. Roll the tortillas, place seam side down, and put them into a baking dish.

  3. Top with the remaining sauce and grated cheese.

  4. Bake at 350 °C until cheese melts and sauce begins to bubble.

Nutrition, whole recipe (rough)

550Calories
14 gProtein
32 gFat
56 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Corn Tortilla1 medium flour (45g)140
Olive Oil1 tbsp (14g)119
Cheese1 oz (28g) cheddar113
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Tomato1 medium (123g)22
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0
Paneernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + corntop 6% of all pairs
    Smell alikestrong
    Cooked together2,099 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Tomato + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together4,592 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Onion + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together4,205 recipes

    Shared aroma: hexanal (green, grassy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Paneer
Provides the main filling and a soft, mild texture that holds its shape when browned.
Fresh cream
Adds richness and body, turning the tomato base into a smooth, creamy sauce.
Tomatoes
Form the acidic, fruity base of the sauce that moistens the tortillas.
Grated cheese
Melts into the sauce and browns on top, adding fat and savoury flavour.
Corn tortillas
Act as the wrapping that softens in the sauce and holds the filling together.
Onion
Sweetens and builds the savoury base when sautéed until translucent.

The step that matters

Softening the tortillas in the sauce. Tortillas must be pliable enough to roll without cracking. Soaking them briefly in the warm sauce softens the starch and corn structure, so they bend cleanly around the filling instead of tearing.

Swap the lemon

How well each one fits the dish's main ingredients (paneer, sugar, onion, tomato, cream, corn, cheese):

  1. Coconutfits better
  2. Avocadofits better
  3. Cherryfits better
  4. Lemonthe original

Fit is the average pairing score against paneer, sugar, onion, tomato, cream, corn, cheese. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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