Ingredients with Measurements:
- 12 corn tortillas
- 1 cup of Queso de Murci cheese, crumbled
- 1/2 cup of onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 can of enchilada sauce
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the crumbled Queso de Murci cheese to the skillet and stir until melted and well combined with the onion and garlic mixture.
4. Warm the tortillas in the microwave or on a skillet until they are pliable.
5. Spoon a generous amount of the cheese mixture onto each tortilla and roll them up tightly.
6. Place the enchiladas seam side down in a baking dish.
7. Pour the enchilada sauce over the top of the enchiladas.
8. Bake in the oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.
9. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 310
- Fat: 15g
- Carbohydrates: 32g
- Protein: 12g
Substitutions for ingredients:
- If you can't find Queso de Murci cheese, you can substitute it with any other crumbly cheese like feta or goat cheese.
Variations:
- You can add cooked chicken or beef to the cheese mixture for a meaty version of this recipe.
Tips and tricks:
- To prevent the tortillas from cracking when you roll them, warm them up before filling them with the cheese mixture.
- You can also dip the tortillas in warm enchilada sauce before filling them to make them more pliable.
Storage instructions:
- Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the enchiladas, place them in the microwave or oven until heated through.
Presentation ideas:
- Serve the enchiladas on a bed of lettuce or with a side of rice and beans.
Garnishes:
- You can garnish the enchiladas with chopped cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
- Serve the enchiladas with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
- Rice and beans, guacamole, or a side salad would all be great side dishes for this recipe.
Troubleshooting advice:
- If the enchiladas are too dry, you can add more enchilada sauce or a drizzle of olive oil before baking.
Food safety advice:
- Make sure the cheese mixture is heated through before filling the tortillas to prevent any foodborne illnesses.
Food history:
- Queso de Murci is a Spanish cheese made from goat's milk that has been aged for at least 60 days.
Flavor profiles:
- Queso de Murci cheese has a tangy and slightly salty flavor that pairs well with the spicy enchilada sauce.
Serving suggestions:
- Serve the enchiladas hot with a side of rice and beans for a complete meal.
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Region: Mexican