Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of Menonita cheese, shredded
- 1/2 cup of onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 cups of tomato sauce
- 1/2 cup of chicken broth
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and cook until soft and fragrant.
3. Add the tomato sauce, chicken broth, chili powder, cumin, salt, and pepper. Stir well and let it simmer for 10 minutes.
4. In another skillet, heat the tortillas over medium heat until they are soft and pliable.
5. Take each tortilla and fill it with a handful of Menonita cheese. Roll it up and place it seam-side down in a baking dish.
6. Pour the tomato sauce over the enchiladas, making sure they are well covered.
7. Sprinkle the remaining Menonita cheese over the top of the enchiladas.
8. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 25g
Protein: 15g
Substitutions for ingredients:
- Menonita cheese can be substituted with any other type of cheese, such as cheddar or Monterey Jack.
- Chicken broth can be substituted with vegetable broth for a vegetarian option.
Variations:
- Add cooked shredded chicken or beef to the filling for a heartier meal.
- Top with sliced avocado or sour cream for added creaminess.
Tips and tricks:
- To prevent the tortillas from breaking when rolling, heat them up in the microwave for 10 seconds before filling.
- Use a spoon to spread the tomato sauce evenly over the enchiladas.
- Let the enchiladas cool for a few minutes before serving to prevent them from falling apart.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the enchiladas on a bed of lettuce or with a side of rice and beans.
Garnishes:
Fresh cilantro, sliced avocado, sour cream, or diced tomatoes.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
Rice and beans, Mexican street corn, or a side salad.
Troubleshooting advice:
If the enchiladas are too dry, add more tomato sauce or chicken broth to the filling.
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:
Menonita cheese is a type of cheese that originated in Mexico and is named after the Mennonite community that introduced dairy farming to the region.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve hot with your favorite toppings and side dishes.
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Region: Mexican