Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of shredded Chihuahua cheese
- 1/4 cup of vegetable oil
- 1/2 cup of chopped onion
- 2 cloves of minced garlic
- 1/4 cup of all-purpose flour
- 2 cups of chicken broth
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of chili powder
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the flour to the skillet and whisk until the mixture is smooth.
4. Gradually add the chicken broth to the skillet, whisking constantly to prevent lumps from forming.
5. Add the salt, black pepper, ground cumin, and chili powder to the skillet and stir to combine.
6. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
7. Remove the skillet from the heat and stir in the chopped cilantro.
8. Spread a thin layer of the sauce on the bottom of the baking dish.
9. Dip each corn tortilla in the sauce to coat both sides.
10. Place a handful of shredded Chihuahua cheese in the center of each tortilla and roll up tightly.
11. Place the enchiladas seam-side down in the baking dish.
12. Pour the remaining sauce over the enchiladas.
13. Sprinkle the remaining shredded Chihuahua cheese over the top of the enchiladas.
14. Cover the baking dish with aluminum foil and bake for 20 minutes.
15. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 360
Total fat: 22g
Saturated fat: 10g
Cholesterol: 50mg
Sodium: 810mg
Total carbohydrates: 26g
Dietary fiber: 3g
Total sugars: 2g
Protein: 16g
Substitutions for ingredients:
- Chihuahua cheese can be substituted with Monterey Jack cheese or queso blanco.
- Vegetable oil can be substituted with canola oil or olive oil.
- Chicken broth can be substituted with vegetable broth or beef broth.
Variations:
- Add cooked shredded chicken or ground beef to the filling.
- Top the enchiladas with sliced avocado or diced tomatoes.
- Add a dollop of sour cream or guacamole on top of each enchilada.
Tips and tricks:
- Warm the tortillas in the microwave for a few seconds before dipping them in the sauce to make them more pliable.
- Use toothpicks to hold the enchiladas together while they bake.
- If the sauce is too thick, add more chicken broth to thin it out.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the enchiladas on a platter with a sprinkle of chopped cilantro on top.
Garnishes:
Garnish with chopped cilantro, sliced avocado, diced tomatoes, or a dollop of sour cream or guacamole.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the cheese is not melting, place the baking dish under the broiler for a few minutes to brown the cheese.
Food safety advice:
- Make sure the chicken broth is heated to a safe temperature before adding it to the skillet.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chihuahua cheese is a type of cheese that originated in the Mexican state of Chihuahua. It is a mild, semi-soft cheese that is often used in Mexican cuisine, including enchiladas.
Flavor profiles:
The Chihuahua cheese adds a creamy, slightly nutty flavor to the enchiladas, while the sauce is savory and slightly spicy.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican