Ingredients with Measurements:
- 8 pebetes (Argentinian bread rolls)
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 can of enchilada sauce (10 oz)
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
Special equipment needed:
- Baking dish (9x13 inches)
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the enchilada sauce to the skillet and stir until heated through.
4. Take the skillet off the heat and stir in the chopped cilantro.
5. Spread a thin layer of the enchilada sauce on the bottom of the baking dish.
6. Cut each pebete in half lengthwise and place them in the baking dish, cut side up.
7. Spoon the remaining enchilada sauce over the pebetes.
8. Sprinkle the shredded cheese over the top of the enchilada sauce.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
11. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 23g
- Carbohydrates: 42g
- Protein: 18g
- Sodium: 1200mg
Substitutions for ingredients:
- Instead of pebetes, you can use French bread or baguettes.
- Instead of enchilada sauce, you can use tomato sauce or salsa.
- Instead of cheddar or Monterey Jack cheese, you can use any type of shredded cheese.
Variations:
- Add cooked chicken or ground beef to the enchilada sauce for a meaty version.
- Add sliced jalapeños or green chilies for a spicy kick.
- Top with sour cream or guacamole before serving.
Tips and tricks:
- Make sure to spread a thin layer of the enchilada sauce on the bottom of the baking dish to prevent the pebetes from sticking.
- Use a sharp knife to cut the pebetes in half lengthwise.
- For a crispy top, broil the enchiladas for the last 2-3 minutes of baking.
Storage instructions:
- Store 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 microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the enchiladas on a platter with a side of rice and beans.
- Garnish with chopped fresh cilantro and sliced jalapeños.
Garnishes:
- Chopped fresh cilantro
- Sliced jalapeños
- Sour cream
- Guacamole
Pairings:
- Rice and beans
- Mexican-style corn
- Grilled vegetables
Suggested side dishes:
- Rice and beans
- Mexican-style corn
- Grilled vegetables
Troubleshooting advice:
- If the cheese is not melted enough, broil the enchiladas for an additional 1-2 minutes.
Food safety advice:
- Make sure to cook the enchiladas to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
- Enchiladas originated in Mexico and are now a popular dish in many Latin American countries.
Flavor profiles:
- The pebetes add a soft and chewy texture to the dish, while the cheese and enchilada sauce provide a savory and slightly spicy flavor.
Serving suggestions:
- Serve hot and enjoy as a main dish or appetizer.
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Region: Mexican