Mexican > Enchilada > Cheese Enchiladas

Colonche and Cheese Enchiladas Recipe

Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of colonche (fermented prickly pear drink)
- 2 cups of shredded cheese (cheddar or Mexican blend)
- 1/4 cup of chopped onion
- 1/4 cup of chopped cilantro
- 2 tablespoons of vegetable oil
- Salt and pepper to taste

Special equipment needed:
- 9x13 inch baking dish
- Skillet

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.

3. Add the colonche to the skillet and let it simmer for 5-7 minutes until it reduces by half.

4. Remove the skillet from the heat and let it cool.

5. In a bowl, mix the shredded cheese and chopped cilantro.

6. Warm the corn tortillas in the microwave or on a skillet until they are pliable.

7. Dip each tortilla in the colonche sauce and place it on a plate.

8. Spoon the cheese and cilantro mixture onto each tortilla and roll it up.

9. Place the enchiladas seam-side down in a 9x13 inch baking dish.

10. Pour the remaining colonche sauce over the enchiladas.

11. Sprinkle the top with any remaining cheese and cilantro mixture.

12. Cover the baking dish with foil and bake for 20-25 minutes.

13. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.


Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6 people.

Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 28g
Protein: 12g

Substitutions for ingredients:
- If colonche is not available, you can substitute it with red enchilada sauce.
- You can use any type of cheese that melts well, such as Monterey Jack or queso fresco.

Variations:
- Add cooked and shredded chicken or beef to the cheese and cilantro mixture for a heartier meal.
- Top the enchiladas with sliced avocado or sour cream for added creaminess.

Tips and tricks:
- Warm the tortillas before dipping them in the colonche sauce to prevent them from breaking.
- Use a toothpick to hold the enchiladas together while baking to prevent them from unrolling.

Storage instructions:
Store any leftover enchiladas 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 heat for 1-2 minutes or until heated through.

Presentation ideas:
Serve the enchiladas on a platter with a side of rice and beans.

Garnishes:
Garnish with chopped cilantro and sliced jalapeños.

Pairings:
Pair with a cold beer or a margarita.

Suggested side dishes:
Serve with Mexican rice and refried beans.

Troubleshooting advice:
If the tortillas break while rolling, dip them in the colonche sauce for a shorter amount of time.

Food safety advice:
Make sure to cook the colonche sauce thoroughly to prevent any foodborne illnesses.

Food history:
Colonche is a traditional fermented drink made from prickly pear cactus fruit that has been enjoyed in Mexico for centuries.

Flavor profiles:
The colonche sauce adds a tangy and slightly sweet flavor to the enchiladas, while the cheese and cilantro mixture adds a creamy and herbaceous flavor.

Serving suggestions:
Serve hot and enjoy as a main dish for lunch or dinner.

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Region: Mexican

Taste: Savory, Cheesy, Creamy, Spicy, Tangy, Smoky