Queso Ribaforada Enchiladas Recipe

Ingredients with Measurements:
- 12 corn tortillas
- 1 cup of Queso Ribaforada cheese, grated
- 1/2 cup of onion, chopped
- 1/2 cup of green bell pepper, chopped
- 1/2 cup of red bell pepper, chopped
- 1/2 cup of tomato sauce
- 1/4 cup of vegetable oil
- 1 teaspoon of chili powder
- Salt and pepper to taste

Special equipment needed:
- Baking dish
- Skillet

Step-by-step instructions:

1. Preheat the oven to 350°F.

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

3. Add the onion, green bell pepper, and red bell pepper. Cook until the vegetables are soft.

4. Add the tomato sauce, chili powder, salt, and pepper. Cook for 5 minutes.

5. In a separate skillet, heat the corn tortillas until they are soft.

6. Place a spoonful of the vegetable mixture and a sprinkle of Queso Ribaforada cheese on each tortilla.

7. Roll up the tortillas and place them in a baking dish.

8. Pour the remaining vegetable mixture over the enchiladas.

9. Sprinkle the remaining Queso Ribaforada cheese on top.

10. Bake for 20 minutes or until the cheese is melted and bubbly.


- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings

Nutritional information:
- Calories per serving: 250
- Total fat: 14g
- Saturated fat: 6g
- Cholesterol: 20mg
- Sodium: 350mg
- Total carbohydrates: 25g
- Dietary fiber: 4g
- Sugars: 4g
- Protein: 8g

Substitutions for ingredients:
- Queso Ribaforada cheese can be substituted with any other type of cheese.
- Vegetable oil can be substituted with olive oil or any other type of oil.
- Red and green bell peppers can be substituted with any other type of bell pepper.

Variations:
- Add cooked chicken or beef to the vegetable mixture for a meatier version.
- Use flour tortillas instead of corn tortillas.
- Add black beans or corn to the vegetable mixture for a different flavor.

Tips and tricks:
- Heat the tortillas before filling them to prevent them from breaking.
- Use a toothpick to hold the enchiladas together while baking.
- Serve with sour cream and guacamole on top.

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

Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.

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

Garnishes:
- Top with fresh cilantro and sliced avocado.

Pairings:
- Serve with a cold beer or a margarita.

Suggested side dishes:
- Rice and beans
- Mexican street corn
- Chips and salsa

Troubleshooting advice:
- If the tortillas break while rolling, heat them up a little longer or use two tortillas per enchilada.

Food safety advice:
- Make sure to cook the vegetables and meat thoroughly to prevent foodborne illness.

Food history:
- Enchiladas originated in Mexico and have been a popular dish for centuries.

Flavor profiles:
- Spicy, cheesy, and savory.

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

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Region: Mexican

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