Ingredients with Measurements:
- 12 corn tortillas
- 1 cup of queso crema (cream cheese)
- 1 cup of shredded Monterey Jack cheese
- 1 cup of shredded cheddar cheese
- 1 can of diced tomatoes and green chilies
- 1/2 cup of chopped onion
- 2 cloves of minced garlic
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Skillet
- Mixing bowl
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, sauté the onion and garlic until they are soft and fragrant.
3. Add the can of diced tomatoes and green chilies, chili powder, cumin, salt, and pepper. Cook for 5 minutes.
4. In a mixing bowl, combine the queso crema, shredded Monterey Jack cheese, and half of the shredded cheddar cheese.
5. Add the cooked tomato mixture to the cheese mixture and stir until well combined.
6. Warm the corn tortillas in the microwave or on a skillet until they are soft and pliable.
7. Spoon the cheese mixture onto each tortilla and roll them up tightly.
8. Place the rolled tortillas seam-side down in a 9x13 inch baking dish.
9. Sprinkle the remaining shredded cheddar cheese on top of the enchiladas.
10. Cover the baking dish with aluminum foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
12. Garnish with chopped fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Total fat: 23g
Saturated fat: 12g
Cholesterol: 60mg
Sodium: 630mg
Total carbohydrates: 23g
Dietary fiber: 3g
Total sugars: 3g
Protein: 14g
Substitutions for ingredients:
- Queso fresco can be substituted for queso crema.
- Any type of shredded cheese can be used in place of Monterey Jack and cheddar cheese.
- Canned diced tomatoes can be substituted with fresh diced tomatoes.
Variations:
- Add cooked shredded chicken or ground beef to the cheese mixture for a heartier dish.
- Use flour tortillas instead of corn tortillas for a milder flavor.
- Top with sliced avocado or sour cream for added creaminess.
Tips and tricks:
- Warm the tortillas before rolling them to prevent them from cracking.
- Use a toothpick to hold the enchiladas together while baking.
- Make the enchiladas ahead of time and refrigerate until ready to bake.
Storage instructions:
Store 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 heated through.
Presentation ideas:
Serve the enchiladas on a bed of shredded lettuce or with a side of Spanish rice.
Garnishes:
Chopped fresh cilantro, sliced avocado, or sour cream.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
Spanish rice, refried beans, or a side salad.
Troubleshooting advice:
If the tortillas are cracking, try warming them up for a few more seconds in the microwave or on the skillet.
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 have been a popular dish in Mexican cuisine for centuries.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve hot and enjoy as a main dish for lunch or dinner.
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Region: Mexican