Low Sodium Pickled Jalapeño Paneer Enchiladas with Cilantro Slaw

Total time1 hr 5 min

Prep time30 min

Cook time35 min

Low Sodium Pickled Jalapeño Paneer Enchiladas with Cilantro Slaw

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Ingredients

4 servings

For the enchilada sauce

2 tbsp neutral oil, divided
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
See all
3 cloves garlic, minced
2 tbsp tomato paste
2 tsp ancho chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 can (14 oz) crushed tomatoes
1 cup vegetable broth
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

1 lb paneer, cut into ½-inch cubes
½ cup pickled jalapeños, roughly chopped
1 can (15 oz) black beans, drained and rinsed
1 tsp ground cumin
½ tsp chili powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the enchiladas

12 corn tortillas (6-inch)
1 ½ cups shredded monterey jack cheese
Chef's tip
Shred before measuring.

For the cilantro slaw

2 cups green cabbage, thinly shredded
1 cup red cabbage, thinly shredded
½ cup fresh cilantro leaves, roughly chopped
3 tbsp fresh lime juice (about 2 limes)
2 tbsp neutral oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp sugar

For serving

½ cup sour cream (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Lightly grease a 9×13-inch baking dish with a small amount of neutral oil and set aside.
2
Make the enchilada sauce: Heat 1 tbsp of the neutral oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just golden at the edges, about 1 minute. Add the tomato paste, ancho chili powder, cumin, and smoked paprika and stir constantly for 1 minute, until the paste darkens slightly and smells toasty. Pour in the crushed tomatoes and vegetable broth, stir to combine, and bring to a simmer. Cook uncovered for 10 minutes, until the sauce thickens slightly and coats the back of a spoon. Season with 1/2 tsp salt and remove from heat.

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