Queso de Burgos Enchiladas Recipe

Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of Queso de Burgos cheese, crumbled
- 1 cup of tomato sauce
- 1/2 cup of chicken broth
- 1/4 cup of vegetable oil
- 1/4 cup of chopped onion
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- Salt and pepper to taste

Special equipment needed:
- Skillet
- Baking dish

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. In a skillet, heat the oil over medium heat. Add the onion and garlic and cook until softened.

3. Add the tomato sauce, chicken broth, cumin, salt, and pepper. Bring to a simmer and cook for 5 minutes.

4. In a separate bowl, crumble the Queso de Burgos cheese.

5. Dip each tortilla in the tomato sauce mixture, making sure it is coated on both sides.

6. Place a spoonful of the crumbled cheese in the center of each tortilla and roll it up.

7. Place the enchiladas in a baking dish and pour the remaining tomato sauce mixture over them.

8. Cover the dish with foil and bake for 20 minutes.

9. 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 6 people.

Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 30g
Protein: 12g

Substitutions for ingredients:
- Queso de Burgos cheese can be substituted with feta cheese or ricotta cheese.
- Chicken broth can be substituted with vegetable broth.

Variations:
- Add cooked chicken or beef to the filling for a heartier meal.
- Top the enchiladas with sliced avocado or sour cream for added flavor.

Tips and tricks:
- Warm the tortillas in the microwave for a few seconds before dipping them in the tomato sauce mixture to make them more pliable.
- Use a toothpick to hold the enchiladas together while baking.

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 the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the enchiladas on a bed of lettuce or with a side of rice and beans.

Garnishes:
Garnish with chopped cilantro, sliced jalapeños, or diced tomatoes.

Pairings:
Pair with a cold beer or a margarita.

Suggested side dishes:
Serve with rice and beans or a side salad.

Troubleshooting advice:
If the enchiladas are too dry, add more tomato sauce or chicken broth to the mixture.

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:
This dish is savory and slightly spicy, with a creamy and tangy flavor from the Queso de Burgos cheese.

Serving suggestions:
Serve hot and enjoy as a main dish.

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Region: Spanish

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