Mexican > Enchilada

Enchiladas de Queso Recipe

Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of shredded cheese (cheddar, Monterey Jack, or a combination)
- 1/2 cup of chopped onion
- 1/2 cup of chopped bell pepper
- 1/4 cup of chopped fresh cilantro
- 1 tablespoon of vegetable oil
- 1 can of enchilada sauce (red or green)
- Salt and pepper to taste

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

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper and cook until they are soft, about 5 minutes.

3. Add the shredded cheese and cilantro to the skillet and stir until the cheese is melted and everything is well combined. Season with salt and pepper to taste.

4. Warm the corn tortillas in the microwave for 30 seconds or in a skillet over medium heat for 10 seconds on each side.

5. Pour a small amount of enchilada sauce into the bottom of the baking dish.

6. Take a tortilla and spoon some of the cheese mixture onto the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and cheese mixture.

7. Pour the remaining enchilada sauce over the top of the rolled tortillas.

8. Cover the baking dish with aluminum foil and bake for 20 minutes.

9. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and the edges of the tortillas are slightly crispy.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
This recipe serves 6 people.

Nutritional information:
Calories per serving: 290
Total fat: 16g
Saturated fat: 8g
Cholesterol: 40mg
Sodium: 810mg
Total carbohydrates: 25g
Dietary fiber: 4g
Sugar: 4g
Protein: 12g

Substitutions for ingredients:
- Instead of corn tortillas, you can use flour tortillas.
- You can use any type of shredded cheese that you prefer.
- Instead of onion and bell pepper, you can use any vegetables that you like.

Variations:
- You can add cooked chicken or ground beef to the cheese mixture for a meaty version.
- You can add black beans or corn to the cheese mixture for a vegetarian version.
- You can use a combination of red and green enchilada sauce for a colorful version.

Tips and tricks:
- To prevent the tortillas from cracking when you roll them, warm them up first.
- Use a spoon to spread the cheese mixture evenly onto the tortillas.
- If you like your enchiladas spicy, add some chopped jalapeños to the cheese mixture.

Storage instructions:
- Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the enchiladas, place them in a microwave-safe dish and 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.
- Garnish the enchiladas with chopped cilantro and a dollop of sour cream.

Pairings:
- Serve the enchiladas with a cold beer or a margarita.

Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole

Troubleshooting advice:
- If the enchiladas are too dry, add more enchilada sauce before baking.
- If the enchiladas are too wet, bake them uncovered for an additional 5-10 minutes.

Food safety advice:
- Make sure to cook the vegetables and meat (if using) to a safe temperature before adding them to the cheese mixture.
- Store any leftovers in the refrigerator within 2 hours of cooking.

Food history:
- Enchiladas are a traditional Mexican dish that dates back to the Mayan civilization.

Flavor profiles:
- The enchiladas are cheesy, savory, and slightly spicy.

Serving suggestions:
- Serve the enchiladas hot and fresh out of the oven for the best flavor.

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Region: Mexican

Taste: Savory, Cheesy, Spicy, Tangy, Creamy