Queso Blanco Enchiladas Recipe

Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of shredded queso blanco cheese
- 1/4 cup of vegetable oil
- 1/4 cup of all-purpose flour
- 2 cups of chicken broth
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of cumin
- Salt and pepper to taste

Special equipment needed:
- Skillet
- Whisk
- Baking dish

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. In a skillet over medium heat, warm up the vegetable oil.

3. Add the flour to the skillet and whisk until it becomes a paste.

4. Gradually add the chicken broth to the skillet, whisking constantly until the mixture thickens.

5. Add the garlic powder, onion powder, cumin, salt, and pepper to the skillet, and stir until well combined.

6. Remove the skillet from the heat and set aside.

7. Warm up the corn tortillas in the microwave for 30 seconds or until they are soft.

8. Place 2 tablespoons of shredded queso blanco cheese in the center of each tortilla and roll it up tightly.

9. Place the rolled-up tortillas seam-side down in a baking dish.

10. Pour the sauce over the enchiladas, making sure they are fully covered.

11. Sprinkle the remaining shredded queso blanco cheese over the top of the enchiladas.

12. Bake the enchiladas in the oven for 20-25 minutes or until the cheese is melted and bubbly.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 28g
Protein: 14g

Substitutions for ingredients:
- Queso blanco cheese can be substituted with Monterey Jack cheese or any other mild white cheese.
- Vegetable oil can be substituted with canola oil or any other neutral-flavored oil.
- Chicken broth can be substituted with vegetable broth or water.

Variations:
- Add cooked shredded chicken to the filling for a heartier meal.
- Substitute the corn tortillas with flour tortillas for a different texture.
- Add diced green chilies to the sauce for a little bit of heat.

Tips and tricks:
- Warm up the tortillas before rolling them up to prevent them from cracking.
- Use a baking dish that is just the right size to fit the enchiladas snugly.
- Let the enchiladas cool for a few minutes before serving to prevent them from falling apart.

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

Reheating instructions:
Reheat the enchiladas in the microwave or oven until they are heated through.

Presentation ideas:
Serve the enchiladas on a plate with a side of Mexican rice and refried beans.

Garnishes:
Garnish the enchiladas with chopped cilantro, diced tomatoes, and sliced avocado.

Pairings:
Pair the enchiladas with a cold beer or a margarita.

Suggested side dishes:
Mexican rice and refried beans.

Troubleshooting advice:
If the sauce is too thick, add more chicken broth to thin it out. If the sauce is too thin, cook it for a few more minutes until it thickens.

Food safety advice:
Make sure the chicken broth is heated to a safe temperature before adding it to the skillet.

Food history:
Enchiladas originated in Mexico and have been a popular dish for centuries. Queso blanco cheese is a mild, crumbly cheese that is commonly used in Mexican cuisine.

Flavor profiles:
The enchiladas have a mild, cheesy flavor with a slightly spicy sauce.

Serving suggestions:
Serve the enchiladas hot with your favorite Mexican side dishes.

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Region: Mexican

Taste: Savory, Cheesy, Creamy, Spicy, Tangy