Queso de Biescas Enchiladas Recipe

Ingredients with Measurements:
- 1 pound Queso de Biescas cheese, grated
- 12 corn tortillas
- 1/2 cup vegetable oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1/2 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Chopped fresh cilantro for garnish

Special equipment needed:
- Large skillet
- Baking dish

Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat vegetable oil over medium-high heat.
3. Fry each tortilla for about 10 seconds on each side until they are soft and pliable.
4. Drain the tortillas on paper towels.
5. In the same skillet, sauté onion and garlic until they are soft and fragrant.
6. Add tomato sauce, chicken broth, chili powder, cumin, salt, and pepper.
7. Simmer the sauce for about 10 minutes until it thickens.
8. Dip each tortilla in the sauce and fill with grated Queso de Biescas cheese.
9. Roll up the tortilla and place it seam-side down in a baking dish.
10. Repeat with the remaining tortillas and cheese.
11. Pour the remaining sauce over the enchiladas.
12. Bake for 15-20 minutes until the cheese is melted and bubbly.
13. Garnish with chopped cilantro.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6 people.

Nutritional information:
Calories: 430
Fat: 29g
Saturated Fat: 16g
Cholesterol: 75mg
Sodium: 880mg
Carbohydrates: 24g
Fiber: 3g
Sugar: 5g
Protein: 19g

Substitutions for ingredients:
- Queso de Biescas cheese can be substituted with any other melting cheese such as cheddar, Monterey Jack, or mozzarella.
- Vegetable oil can be substituted with canola oil or any other neutral oil.
- Chicken broth can be substituted with vegetable broth or water.

Variations:
- Add cooked shredded chicken or ground beef to the filling for a meatier version.
- Top the enchiladas with sliced avocado or sour cream for extra creaminess.
- Use flour tortillas instead of corn tortillas for a softer texture.

Tips and tricks:
- To prevent the tortillas from breaking, make sure they are soft and pliable before rolling them up.
- Use a sharp grater to grate the cheese finely for easy melting.
- If the sauce is too thick, add more chicken broth or water to thin it out.

Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the enchiladas, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes until heated through.

Presentation ideas:
Serve the enchiladas on a colorful plate with a side of Mexican rice and refried beans.

Garnishes:
Garnish the enchiladas with chopped fresh cilantro, sliced avocado, or sour cream.

Pairings:
Pair the enchiladas with a cold Mexican beer or a refreshing margarita.

Suggested side dishes:
Serve the enchiladas with Mexican rice, refried beans, or a side salad.

Troubleshooting advice:
- If the tortillas break while rolling them up, try dipping them in the sauce for a few more seconds to soften them.
- If the cheese doesn't melt properly, try grating it more finely or using a different type of melting cheese.

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:
Queso de Biescas is a type of cheese from the Spanish Pyrenees that is traditionally made from sheep's milk. It has a creamy texture and a mild, nutty flavor that makes it perfect for melting in dishes like enchiladas.

Flavor profiles:
The Queso de Biescas Enchiladas have a rich and creamy flavor from the melted cheese, while the tomato sauce adds a tangy and slightly spicy kick.

Serving suggestions:
Serve the Queso de Biescas Enchiladas with a side of Mexican rice and refried beans for a complete and satisfying meal.

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Region: Spanish

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