Ingredients with Measurements:
- 12 corn tortillas
- 1 pound of queso paipa cheese, grated
- 1 can of enchilada sauce (10 oz)
- 1/2 cup of sour cream
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped onion
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish (9x13 inch)
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté for 2-3 minutes.
3. Add the enchilada sauce to the skillet and stir well. Let it simmer for 5 minutes.
4. In a separate bowl, mix together the grated queso paipa cheese, sour cream, and chopped cilantro. Add salt and pepper to taste.
5. Take a corn tortilla and spoon a generous amount of the cheese mixture onto the center. Roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
6. Pour the enchilada sauce over the rolled tortillas, making sure to cover them completely.
7. Cover the baking dish with aluminum foil and bake for 20 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Serve hot, garnished with additional cilantro if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 25g
Protein: 15g
Substitutions for ingredients:
- Queso paipa cheese can be substituted with any other type of melting cheese, such as cheddar or Monterey Jack.
- Enchilada sauce can be substituted with homemade salsa or tomato sauce.
Variations:
- Add cooked chicken or ground beef to the cheese mixture for a heartier meal.
- Top the enchiladas with sliced avocado or diced tomatoes for added freshness.
Tips and tricks:
- To prevent the tortillas from cracking, warm them up in the microwave or on a skillet before rolling.
- Use a spoon to spread the cheese mixture evenly onto the tortillas.
- Make sure to cover the tortillas completely with the enchilada sauce to prevent them from drying out.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Garnish with chopped cilantro, sliced avocado, or diced tomatoes.
Pairings:
Serve with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
Troubleshooting advice:
- If the enchiladas are too dry, add more enchilada sauce or a dollop of sour cream on top before serving.
- If the cheese mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
- Make sure to cook the enchiladas to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Enchiladas are a traditional Mexican dish that dates back to the Aztecs. The dish consists of rolled tortillas filled with various ingredients, such as meat, cheese, or beans, and topped with a chili sauce.
Flavor profiles:
Queso paipa enchiladas are cheesy, creamy, and slightly spicy.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican