Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of shredded casera cheese
- 2 cups of enchilada sauce
- 1/2 cup of diced onion
- 2 cloves of minced garlic
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Skillet
- Tongs
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic and cook until the onion is translucent.
3. Add the enchilada sauce to the skillet and stir until heated through.
4. Spread a thin layer of the enchilada sauce on the bottom of the baking dish.
5. Dip each tortilla in the enchilada sauce, making sure to coat both sides.
6. Place a handful of the shredded casera cheese in the center of each tortilla and roll tightly.
7. Place the rolled tortillas seam-side down in the baking dish.
8. Pour the remaining enchilada sauce over the top of the rolled tortillas.
9. Sprinkle the remaining shredded casera cheese over the top of the enchiladas.
10. Cover the baking dish with aluminum foil and bake for 20 minutes.
11. Remove the aluminum foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6.
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 9g
Cholesterol: 45mg
Sodium: 900mg
Total carbohydrates: 33g
Dietary fiber: 5g
Sugar: 4g
Protein: 16g
Substitutions for ingredients:
- Casera cheese can be substituted with any other type of cheese such as cheddar or Monterey Jack.
- Vegetable oil can be substituted with any other type of oil such as canola or olive oil.
Variations:
- Add cooked chicken, beef, or pork to the filling for a meatier version.
- Top with diced tomatoes, cilantro, and sour cream for added flavor.
Tips and tricks:
- To make rolling the tortillas easier, heat them up in the microwave for 30 seconds before dipping them in the enchilada sauce.
- Use tongs to dip the tortillas in the enchilada sauce to avoid burning your fingers.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in the microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Top with diced tomatoes, cilantro, and sour cream.
Pairings:
Serve with a side of rice and beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
Troubleshooting advice:
- If the tortillas are breaking when rolling, heat them up in the microwave for a few more seconds to make them more pliable.
- If the enchiladas are too dry, add more enchilada sauce to the baking dish before baking.
Food safety advice:
Make sure to cook the enchiladas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine.
Flavor profiles:
The casera cheese adds a salty and tangy flavor to the enchiladas, while the enchilada sauce adds a spicy and smoky flavor.
Serving suggestions:
Serve hot with a side of rice and beans for a complete meal.
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Region: Mexican