Ingredients with Measurements:
- 1 pound Queso de Benabarre cheese, grated
- 12 corn tortillas
- 1 can (14.5 oz) diced tomatoes, drained
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a skillet, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the diced tomatoes, cumin, chili powder, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
4. Add the grated Queso de Benabarre cheese to the skillet and stir until melted and well combined.
5. Warm the tortillas in the microwave for 30 seconds or until soft.
6. Spoon the cheese mixture onto each tortilla and roll up tightly. Place the enchiladas seam side down in the baking dish.
7. Bake for 20-25 minutes or until the enchiladas are heated through and the cheese is bubbly.
8. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
Makes 12 enchiladas. Serves 4-6 people.
Nutritional information:
Calories: 280
Fat: 15g
Saturated Fat: 8g
Cholesterol: 45mg
Sodium: 440mg
Carbohydrates: 22g
Fiber: 3g
Sugar: 2g
Protein: 15g
Substitutions for ingredients:
- Queso de Benabarre cheese can be substituted with any other type of Mexican cheese such as Cheddar, Monterey Jack, or Queso Fresco.
- Corn tortillas can be substituted with flour tortillas.
- Fresh tomatoes can be substituted for canned diced tomatoes.
Variations:
- Add cooked chicken or ground beef to the cheese mixture for a heartier meal.
- Top the enchiladas with sour cream or guacamole before serving.
- Add sliced jalapeños or green chilies to the cheese mixture for a spicy kick.
Tips and tricks:
- To prevent the tortillas from cracking, warm them up before rolling.
- Use a toothpick to secure the enchiladas before baking.
- Make the cheese mixture ahead of time and store in the refrigerator until ready to use.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in a microwave-safe dish and heat for 1-2 minutes or until heated through.
Presentation ideas:
Serve the enchiladas on a platter with a side of rice and beans.
Garnishes:
Garnish with chopped cilantro, sliced jalapeños, or a dollop of sour cream.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the cheese mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure the cheese mixture is heated to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Queso de Benabarre is a type of cheese from the Benabarre region of Spain. It is a semi-hard cheese made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
The Queso de Benabarre cheese adds a rich, creamy flavor to the enchiladas. The tomato sauce adds a tangy, slightly sweet flavor with a hint of spice from the cumin and chili powder.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Spanish