Mexican > Enchilada

Queso Costeño Enchiladas Recipe

Ingredients with Measurements:
- 12 corn tortillas
- 1 cup crumbled Queso Costeño cheese
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 1/4 cup chopped cilantro
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 2 tbsp vegetable oil
- Salt and pepper to taste

Special equipment needed:
- Skillet
- Baking dish
- Aluminum foil

Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a skillet, heat vegetable oil over medium heat.
3. Add chopped onion and sauté until translucent.
4. Add chopped tomato and cook until soft.
5. Add chicken broth and let it simmer for 5 minutes.
6. Add crumbled Queso Costeño cheese and stir until melted.
7. Add chopped cilantro and season with salt and pepper to taste.
8. In a separate skillet, heat corn tortillas until soft.
9. Spoon the cheese mixture onto each tortilla and roll it up.
10. Place the enchiladas in a baking dish and cover with aluminum foil.
11. Bake for 10-15 minutes.
12. Remove from oven and top with sour cream.


Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
350°F
Serving size:
4-6 servings

Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 20g
Protein: 10g

Substitutions for ingredients:
- Queso Costeño cheese can be substituted with feta cheese.
- Chicken broth can be substituted with vegetable broth.

Variations:
- Add cooked shredded chicken to the cheese mixture.
- Top with sliced avocado before serving.

Tips and tricks:
- Heat the tortillas in the microwave for 30 seconds to make them easier to roll.
- Use toothpicks to hold the enchiladas together while baking.
- Add a pinch of cumin to the cheese mixture for extra flavor.

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

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

Presentation ideas:
Serve on a colorful plate with a side of rice and beans.

Garnishes:
Top with chopped cilantro and sliced jalapeños.

Pairings:
Serve with a cold beer or a margarita.

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

Troubleshooting advice:
- If the cheese mixture is too thick, add more chicken broth to thin it out.
- If the tortillas are cracking, heat them up for a few more seconds.

Food safety advice:
Make sure to cook the chicken broth and cheese mixture to a safe temperature of 165°F.

Food history:
Queso Costeño is a traditional cheese from the coastal region of Colombia. It is made from unpasteurized cow's milk and has a salty and tangy flavor.

Flavor profiles:
Salty, tangy, and slightly spicy.

Serving suggestions:
Serve hot with a side of rice and beans.

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Region: Mexican

Taste: Spicy, Savory, Cheesy, Tangy, Rich, Creamy