Ingredients with Measurements:
- 12 corn tortillas
- 1 cup crumbled Queso de Brez cheese
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- 1/4 cup vegetable oil
- 2 cups enchilada sauce
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Skillet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a skillet, heat vegetable oil over medium heat.
3. Dip each tortilla in the hot oil for a few seconds to soften.
4. In a bowl, mix the crumbled Queso de Brez cheese, chopped onion, and chopped cilantro.
5. Place a spoonful of the cheese mixture in the center of each tortilla and roll up.
6. Place the enchiladas in a baking dish.
7. Pour the enchilada sauce over the enchiladas.
8. Bake for 20-25 minutes or until the cheese is melted and bubbly.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 30g
Protein: 12g
Substitutions for ingredients:
- Queso de Brez cheese can be substituted with any crumbly cheese such as feta or goat cheese.
- Vegetable oil can be substituted with any neutral oil such as canola or grapeseed oil.
- Enchilada sauce can be substituted with homemade or store-bought sauce.
Variations:
- Add cooked chicken or ground beef to the cheese mixture for a meatier filling.
- Top with sliced avocado or sour cream for added creaminess.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- To prevent the tortillas from cracking, make sure to soften them in the hot oil before rolling.
- Use a toothpick to secure the enchiladas before baking to prevent them from unraveling.
- If the cheese mixture is too dry, add a splash of milk to make it more spreadable.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the enchiladas in a baking dish and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Top with chopped cilantro and serve with a side of rice and beans for a complete meal.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Sour cream
Pairings:
- Serve with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the enchiladas are too dry, add more enchilada sauce before baking.
- If the cheese is not melting, cover the baking dish with foil and bake for an additional 5-10 minutes.
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 originated in Mexico and have been a popular dish for centuries.
Flavor profiles:
- The Queso de Brez cheese adds a tangy and salty flavor to the enchiladas, while the enchilada sauce adds a spicy and savory flavor.
Serving suggestions:
- Serve hot and garnish with chopped cilantro, sliced avocado, and sour cream.
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Region: Mexican