Keep in mind that “enchiladas” basically means “en-chili-ed,” the implication being that they’re cooked in a chili tomato sauce.

I had leftover spinach parathas, purple corn tortillas and some chapattis that needed to be used:

As well as some dhal and bean dip:

And made up a simple “Mexican” mix, whizzed up cumin and oregano, added to cooked chicken and corn with garlic powder and some white sauce:

And made enchiladas! I tried to observe cultural boundaries, but everything got a bit mixed up (and some of the breads broke):

They were covered with a non-culturally specific, generic tomato sauce and some grated supermarket cheddar:

But, you ask, how did they taste?

Actually pretty good, if not great. The “Mexican” ones were the best. But it was a good way to use up some leftovers, and acceptable in these pandemic times!

(plus another salad from my patio)

-R