Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of shredded queso de cuajo (a type of cheese from Oaxaca, Mexico)
- 1 cup of chopped onion
- 2 cloves of minced garlic
- 1 tablespoon of vegetable oil
- 2 cups of tomato sauce
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Special Equipment Needed:
- Skillet
- Baking dish
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the tomato sauce, chili powder, ground cumin, salt, and pepper to the skillet. Stir well and let it simmer for 5 minutes.
4. In a separate skillet, heat the shredded queso de cuajo over medium heat until it melts.
5. Dip each corn tortilla in the tomato sauce mixture and then place it in the skillet with melted queso de cuajo. Roll it up and place it in a baking dish. Repeat until all the tortillas are filled.
6. Pour the remaining tomato sauce mixture over the enchiladas.
7. Bake in the preheated oven for 20 minutes.
8. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 320
Fat: 16g
Carbohydrates: 28g
Protein: 15g
Substitutions for ingredients:
- Queso de cuajo can be substituted with mozzarella cheese.
- Tomato sauce can be substituted with enchilada sauce.
Variations:
- Add cooked chicken or beef to the filling for a meaty version.
- Top with sliced avocado and sour cream for a creamy finish.
Tips and Tricks:
- Warm the tortillas before filling them to make them more pliable.
- Use a toothpick to hold the enchiladas together while baking.
Storage Instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Garnish with fresh cilantro and sliced avocado.
Pairings:
Pair with a cold beer or a margarita.
Suggested Side Dishes:
Serve with Mexican rice and refried beans.
Troubleshooting Advice:
If the tortillas are breaking while rolling, try dipping them in warm water before filling.
Food Safety Advice:
Make sure the cheese is melted and the enchiladas are heated through before serving.
Food History:
Queso de cuajo is a traditional cheese from Oaxaca, Mexico, made from cow's milk and rennet.
Flavor Profiles:
The enchiladas are spicy, savory, and cheesy.
Serving Suggestions:
Serve with a side of Mexican rice and refried beans.
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Region: Mexican