Ingredients with Measurements:
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped fresh cilantro
- 1 can (15 oz) tomato sauce
- 1 can (4 oz) diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and green bell pepper and sauté until they are tender, about 5 minutes.
3. Add the tomato sauce, diced green chilies, chili powder, ground cumin, salt, and pepper to the skillet. Stir to combine and let the mixture simmer for 5 minutes.
4. In a separate skillet, heat 1/4 inch of vegetable oil over medium-high heat. Fry the corn tortillas one at a time for about 10 seconds on each side, until they are soft and pliable. Drain on paper towels.
5. In a mixing bowl, combine the shredded Monterey Jack cheese and chopped cilantro.
6. To assemble the enchiladas, spoon a small amount of the sauce onto the bottom of the baking dish. Dip a tortilla into the sauce, then place it in the baking dish. Spoon some of the cheese mixture onto the tortilla, then roll it up tightly. Repeat with the remaining tortillas and cheese mixture.
7. Pour the remaining sauce over the enchiladas, making sure to cover them completely.
8. Bake the enchiladas for 20-25 minutes, until the cheese is melted and bubbly.
9. Serve hot, garnished with additional chopped cilantro if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
6 servings
Nutritional information:
Calories: 347
Fat: 20g
Saturated Fat: 10g
Cholesterol: 44mg
Sodium: 743mg
Carbohydrates: 27g
Fiber: 4g
Sugar: 5g
Protein: 16g
Substitutions for ingredients:
- Monterey Jack cheese can be substituted with any other type of cheese, such as cheddar or pepper jack.
- Green bell pepper can be substituted with red bell pepper or poblano pepper.
- Tomato sauce can be substituted with enchilada sauce.
Variations:
- Add cooked chicken or ground beef to the cheese mixture for a heartier filling.
- Top the enchiladas with sliced avocado or sour cream before serving.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- To make the tortillas easier to roll, microwave them for 10-15 seconds before filling.
- If the tortillas are tearing when you roll them, try dipping them in the sauce for a few seconds longer.
- For a spicier dish, add more chili powder or diced jalapeños to the sauce.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the enchiladas, place them in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the enchiladas on a colorful platter with a side of rice and beans.
Garnishes:
Chopped cilantro, sliced avocado, sour cream, diced tomatoes, and sliced jalapeños.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, corn on the cob, or a side salad.
Troubleshooting advice:
If the enchiladas are too dry, try adding more 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 made by filling tortillas with various ingredients and rolling them up before baking or frying.
Flavor profiles:
The Monterey Jack cheese enchiladas have a savory and slightly spicy flavor, with a creamy and cheesy filling.
Serving suggestions:
Serve the enchiladas hot and garnished with chopped cilantro, sliced avocado, and sour cream.
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Region: Mexican