Queso Palmero Enchiladas Recipe

Ingredients with Measurements:
- 12 corn tortillas
- 1 cup of Queso Palmero cheese, shredded
- 1/2 cup of white onion, chopped
- 1/2 cup of fresh cilantro, chopped
- 1/4 cup of vegetable oil
- 2 cups of enchilada sauce
- Salt and pepper to taste

Special equipment needed:
- Baking dish
- Skillet

Step-by-step instructions:

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a skillet over medium heat, add vegetable oil and sauté the chopped onion until it becomes translucent.

3. Add the shredded Queso Palmero cheese and stir until it melts.

4. Add the chopped cilantro and stir until it is well combined.

5. Remove the skillet from heat and set aside.

6. In a separate skillet, heat the enchilada sauce over medium heat until it is hot.

7. Dip each corn tortilla in the hot enchilada sauce, making sure it is well coated.

8. Place a spoonful of the Queso Palmero cheese mixture in the center of each tortilla and roll it up.

9. Place the enchiladas in a baking dish, seam side down.

10. Pour the remaining enchilada sauce over the enchiladas.

11. Sprinkle some shredded Queso Palmero cheese on top of the enchiladas.

12. Cover the baking dish with aluminum foil and bake for 20 minutes.

13. Remove the aluminum foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

14. Serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 350 degrees Fahrenheit.
Serving size:
This recipe serves 6 people.

Nutritional information:
Calories: 290
Fat: 17g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 760mg
Carbohydrates: 24g
Fiber: 4g
Sugar: 6g
Protein: 10g

Substitutions for ingredients:
- Queso Palmero cheese can be substituted with any other type of cheese, such as cheddar or Monterey Jack.
- White onion can be substituted with red onion or shallots.
- Fresh cilantro can be substituted with fresh parsley or dried cilantro.

Variations:
- Add cooked chicken or ground beef to the Queso Palmero cheese mixture for a meaty version of the enchiladas.
- Add diced tomatoes, bell peppers, or jalapeños to the Queso Palmero cheese mixture for a more flavorful version of the enchiladas.
- Top the enchiladas with sour cream, guacamole, or salsa for extra flavor.

Tips and tricks:
- Make sure the enchilada sauce is hot before dipping the tortillas in it.
- Use a non-stick skillet to prevent the cheese from sticking to the bottom of the pan.
- If the tortillas are too stiff, wrap them in a damp paper towel and microwave them for 30 seconds to soften them.

Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the enchiladas, place them in a microwave-safe dish and microwave them for 1-2 minutes, or until they are hot.

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

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

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

Suggested side dishes:
Serve the enchiladas with a side of Mexican rice, refried beans, or a fresh salad.

Troubleshooting advice:
- If the cheese mixture is too thick, add a splash of milk to thin it out.
- If the enchiladas are too dry, add more enchilada sauce to the baking dish.

Food safety advice:
Make sure the cheese is fully melted and the enchiladas are hot before serving.

Food history:
Queso Palmero cheese is a type of cheese that originated in the Canary Islands, Spain. It is made from cow's milk and has a mild, creamy flavor.

Flavor profiles:
The Queso Palmero Enchiladas have a rich and creamy flavor, with a hint of spice from the enchilada sauce.

Serving suggestions:
Serve the Queso Palmero Enchiladas with a side of Mexican rice and refried beans for a complete meal.

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Region: Mexican

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