Ingredients with Measurements:
- 12 corn tortillas
- 1 cup Queso Urbasa cheese, shredded
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup tomato sauce
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, heat the olive oil over medium heat. Add the onion, green bell pepper, and red bell pepper. Cook for 5 minutes or until the vegetables are tender.
3. Add the tomato sauce, chicken broth, chili powder, cumin, salt, and pepper to the skillet. Stir to combine and let it simmer for 5 minutes.
4. Take the skillet off the heat and let it cool for a few minutes.
5. In a separate bowl, mix the shredded Queso Urbasa cheese with half of the vegetable mixture.
6. Warm the corn tortillas in the microwave or on a skillet until they are soft and pliable.
7. Spoon the cheese and vegetable mixture onto each tortilla and roll it up. Place the enchiladas seam-side down in a 9x13 inch baking dish.
8. Pour the remaining vegetable mixture over the enchiladas.
9. Cover the baking dish with foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 30g
Protein: 10g
Sodium: 400mg
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Queso Urbasa.
- If you don't have chicken broth, you can use vegetable broth or water instead.
- You can add or remove any vegetables you like or dislike.
Variations:
- You can add cooked chicken or ground beef to the filling for a meatier version.
- You can top the enchiladas with sour cream, guacamole, or salsa.
Tips and tricks:
- Warm the tortillas before rolling them to prevent them from cracking.
- Use a toothpick to hold the enchiladas together if they won't stay closed.
- Make sure to cover the baking dish with foil to prevent the enchiladas from drying out.
Storage instructions:
- Store any leftover enchiladas 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 for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
- Garnish the enchiladas with chopped cilantro, sliced jalapeños, or diced avocado.
Pairings:
- Serve the enchiladas with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Guacamole and chips
Troubleshooting advice:
- If the tortillas are cracking, try warming them up for a few more seconds or dipping them in warm water to soften them.
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 are a traditional Mexican dish that dates back to the Mayan civilization.
Flavor profiles:
- The Queso Urbasa cheese adds a creamy and tangy flavor to the enchiladas, while the vegetables and spices add a savory and slightly spicy flavor.
Serving suggestions:
- Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican