Ingredients with Measurements:
- 8 poblano chiles
- 2 cups of requesón cheese
- 1/2 cup of chopped onion
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- 12 corn tortillas
- 2 cups of enchilada sauce
- 1/2 cup of crumbled queso fresco
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large baking dish
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roast the poblano chiles on a baking sheet for 20-25 minutes, or until the skin is blistered and blackened.
3. Remove the chiles from the oven and place them in a plastic bag to steam for 10-15 minutes.
4. Once the chiles have cooled, remove the skin, stem, and seeds. Cut the chiles into thin strips and set aside.
5. In a skillet, sauté the chopped onion and garlic in olive oil until the onion is translucent.
6. Add the requesón cheese to the skillet and stir until melted and combined with the onion and garlic. Add salt to taste.
7. Warm the tortillas in the microwave or on a griddle until they are pliable.
8. Spread a spoonful of the requesón cheese mixture onto each tortilla, then add a few strips of roasted poblano chile. Roll up the tortilla and place it seam-side down in a large baking dish.
9. Repeat until all the tortillas are filled and rolled.
10. Pour the enchilada sauce over the rolled tortillas, making sure they are all covered.
11. Sprinkle the crumbled queso fresco over the top of the enchiladas.
12. Cover the baking dish with foil and bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted.
13. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
14. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 800mg
Carbohydrates: 40g
Fiber: 7g
Sugar: 6g
Protein: 15g
Substitutions for ingredients:
- Requesón cheese can be substituted with ricotta cheese or cottage cheese.
- Queso fresco can be substituted with feta cheese or shredded Monterey Jack cheese.
Variations:
- Add cooked shredded chicken or beef to the filling for a heartier dish.
- Use green enchilada sauce instead of red for a different flavor profile.
- Top the enchiladas with sliced avocado or a dollop of sour cream.
Tips and tricks:
- To make the enchiladas spicier, leave some of the poblano chile seeds in.
- If the tortillas are cracking when rolled, warm them up a bit more or dip them in the enchilada sauce before filling.
- Make sure to cover the enchiladas with foil while baking to prevent them from drying out.
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 a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the enchiladas on a colorful platter with a side of Mexican rice and refried beans.
Garnishes:
Chopped cilantro, sliced avocado, sour cream, or sliced jalapeños.
Pairings:
Serve with a cold Mexican beer or a margarita.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the enchiladas are too dry, add more enchilada sauce before baking. If they are too wet, reduce the amount of sauce.
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 are a traditional Mexican dish that dates back to the Mayan civilization. The dish consists of tortillas filled with various ingredients, such as meat, cheese, or vegetables, and covered in a chili sauce.
Flavor profiles:
The requesón cheese and roasted poblano chiles give these enchiladas a creamy and slightly spicy flavor.
Serving suggestions:
Serve the enchiladas hot with a side of Mexican rice and refried beans.
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Region: Mexican