Ingredients with Measurements:
- 12 corn tortillas
- 1 cup of Queso de la Vera cheese, grated
- 1/2 cup of onion, chopped
- 1/2 cup of tomato, chopped
- 1/2 cup of cilantro, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- 1 cup of tomato sauce
- 1/2 cup of chicken broth
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until onion is translucent.
3. Add tomato, cilantro, cumin, salt, and pepper. Cook for 5 minutes.
4. Add Queso de la Vera cheese and stir until melted.
5. In a separate skillet, heat tortillas until soft.
6. Spoon cheese mixture onto each tortilla and roll up. Place seam side down in a 9x13 inch baking dish.
7. In a bowl, mix tomato sauce and chicken broth. Pour over enchiladas.
8. Bake for 20 minutes or until sauce is bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Queso de la Vera cheese can be substituted with any other type of cheese.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add cooked chicken or beef to the cheese mixture.
- Top with sliced avocado and sour cream.
Tips and tricks:
- To prevent tortillas from breaking, heat them up in a skillet before rolling.
- Use a toothpick to hold the enchiladas together while baking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10 minutes or until heated through.
Presentation ideas:
Serve on a plate with a side of rice and beans.
Garnishes:
Top with chopped cilantro and sliced avocado.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the enchiladas are too dry, add more sauce before baking.
- If the cheese mixture is too thick, add more chicken broth.
Food safety advice:
- Make sure the cheese is fully melted before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Queso de la Vera is a Spanish cheese made from goat's milk. It is known for its smoky flavor, which comes from being smoked over oak wood.
Flavor profiles:
Smokey, cheesy, savory, and slightly spicy.
Serving suggestions:
Serve hot with a side of rice and beans.
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Region: Spanish