Ingredients with Measurements:
- 12 corn tortillas
- 1 pound queso telita, shredded
- 1 can of enchilada sauce
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Heat vegetable oil in a skillet over medium heat.
3. Add onions and sauté until translucent.
4. Add tomatoes and cook until soft.
5. Add shredded queso telita and stir until melted.
6. Add cilantro and season with salt and pepper to taste.
7. Warm tortillas in the microwave for 30 seconds or until soft.
8. Pour a small amount of enchilada sauce into the bottom of the baking dish.
9. Spoon a generous amount of the queso telita mixture onto each tortilla and roll tightly.
10. Place the rolled tortillas seam-side down in the baking dish.
11. Pour the remaining enchilada sauce over the top of the tortillas.
12. Sprinkle with additional shredded queso telita.
13. Bake for 20-25 minutes or until the cheese is melted and bubbly.
14. Garnish with additional cilantro and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Serves 6
Nutritional information:
- Calories per serving: 350
- Fat: 18g
- Carbohydrates: 28g
- Protein: 18g
Substitutions for ingredients:
- Queso telita can be substituted with any other melting cheese such as cheddar or Monterey Jack.
- Enchilada sauce can be substituted with homemade or store-bought salsa.
Variations:
- Add cooked chicken or beef to the queso telita mixture for a meaty version.
- Top with sliced avocado or guacamole for a creamy addition.
- Substitute corn tortillas with flour tortillas for a softer texture.
Tips and tricks:
- Warm tortillas in the microwave or on a skillet before rolling to prevent them from cracking.
- Use toothpicks to hold the enchiladas together while baking.
- Make the queso telita mixture ahead of time for an easier assembly.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat enchiladas in the microwave or oven until heated through.
Presentation ideas:
- Serve enchiladas on a bed of shredded lettuce or with a side of Mexican rice and beans.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Sour cream
- Diced tomatoes
Pairings:
- Margaritas
- Mexican beer
- Sangria
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the enchiladas are too dry, add more enchilada sauce or queso telita before baking.
- If the enchiladas are too wet, bake for an additional 5-10 minutes to evaporate excess liquid.
Food safety advice:
- Make sure to cook the queso telita mixture thoroughly to prevent any foodborne illnesses.
Food history:
- Enchiladas originated in Mexico and are now a popular dish throughout the world.
Flavor profiles:
- Cheesy, spicy, savory
Serving suggestions:
- Serve hot with your favorite Mexican sides and garnishes.
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Region: Mexican