Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of Queso de Acehúche cheese, shredded
- 1 can of enchilada sauce
- 1/2 cup of onion, chopped
- 1/2 cup of cilantro, chopped
- 1/2 cup of sour cream
- 1/2 cup of vegetable oil
Special equipment needed:
- Skillet
- Baking dish
- Tongs
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Heat the vegetable oil in the skillet over medium heat.
3. Dip each tortilla in the hot oil for a few seconds until they become soft and pliable.
4. Remove the tortillas from the skillet with tongs and place them on a paper towel to drain the excess oil.
5. In a mixing bowl, combine the shredded Queso de Acehúche cheese, chopped onion, and cilantro.
6. Spoon the cheese mixture onto each tortilla and roll them up tightly.
7. Place the enchiladas seam-side down in the baking dish.
8. Pour the enchilada sauce over the top of the rolled tortillas.
9. Bake the enchiladas in the oven for 20-25 minutes until the cheese is melted and the sauce is bubbly.
10. Remove the enchiladas from the oven and let them cool for a few minutes.
11. Serve the enchiladas with a dollop of sour cream on top.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 8g
Cholesterol: 30mg
Sodium: 800mg
Total carbohydrates: 30g
Dietary fiber: 3g
Sugar: 3g
Protein: 12g
Substitutions for ingredients:
- Queso de Acehúche cheese can be substituted with any other type of shredded cheese.
- Vegetable oil can be substituted with any other type of cooking oil.
- Enchilada sauce can be substituted with homemade sauce or salsa.
Variations:
- Add cooked chicken or beef to the cheese mixture for a meaty version.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Add diced green chilies to the cheese mixture for a spicy kick.
Tips and tricks:
- To prevent the tortillas from cracking, heat them in the microwave for a few seconds before dipping them in the hot oil.
- Use a grater to shred the cheese for a smoother texture.
- Garnish the enchiladas with chopped tomatoes and avocado for added flavor.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the enchiladas, place them in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the enchiladas on a colorful plate with a side of rice and beans.
- Garnish the enchiladas with chopped cilantro and a slice of lime.
Garnishes:
- Chopped tomatoes
- Avocado slices
- Chopped cilantro
- Lime wedges
Pairings:
- Spanish rice
- Refried beans
- Guacamole
Suggested side dishes:
- Mexican street corn
- Black bean salad
- Chips and salsa
Troubleshooting advice:
- If the enchiladas are too dry, add more enchilada sauce or salsa on top before baking.
- If the enchiladas are too spicy, reduce the amount of chili powder or use a milder sauce.
Food safety advice:
- Make sure the cheese is fully melted and the enchiladas are heated through before serving.
- Store leftover enchiladas in the refrigerator and consume within 3 days.
Food history:
- Queso de Acehúche is a Spanish cheese made from raw sheep's milk and is traditionally produced in the province of Cáceres, Extremadura.
Flavor profiles:
- Queso de Acehúche cheese has a nutty and slightly tangy flavor that pairs well with spicy and savory dishes.
Serving suggestions:
- Serve the enchiladas with a side of Spanish rice and refried beans for a complete meal.
- Pair the enchiladas with a cold beer or a margarita for a refreshing drink.
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