Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of Sanguino cheese, shredded
- 1 cup of tomato sauce
- 1/2 cup of chicken broth
- 1/4 cup of vegetable oil
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of cumin
- 1/2 teaspoon of chili powder
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, heat the vegetable oil over medium heat. Add the flour and whisk until smooth.
3. Add the tomato sauce, chicken broth, cumin, chili powder, salt, and pepper to the skillet. Whisk until the sauce is smooth and thickened.
4. Remove the skillet from the heat and set aside.
5. In a separate bowl, mix the shredded Sanguino cheese with 1/2 cup of the sauce.
6. Warm the corn tortillas in the microwave for 30 seconds or until they are soft and pliable.
7. Spoon a small amount of the sauce onto the bottom of the baking dish.
8. Take a tortilla and spoon a tablespoon of the cheese mixture onto the center. Roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
9. Pour the remaining sauce over the enchiladas.
10. Sprinkle the remaining shredded cheese over the top of the enchiladas.
11. Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories per serving: 320
- Total fat: 18g
- Saturated fat: 7g
- Cholesterol: 30mg
- Sodium: 570mg
- Total carbohydrates: 28g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 12g
Substitutions for ingredients:
- Sanguino cheese can be substituted with any other type of cheese, such as cheddar or Monterey Jack.
- Vegetable oil can be substituted with olive oil or canola oil.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add cooked chicken or ground beef to the cheese mixture for a meatier version of the enchiladas.
- Top the enchiladas with sliced avocado, chopped cilantro, or diced tomatoes for added flavor and texture.
Tips and tricks:
- Warm the tortillas in the microwave or on a skillet before rolling them to prevent them from cracking.
- Use a spoon to evenly distribute the sauce over the enchiladas.
- Cover the baking dish with foil to prevent the cheese from burning.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the enchiladas, place them in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
- Garnish the enchiladas with chopped cilantro, sliced avocado, or diced tomatoes.
Pairings:
- Serve the enchiladas with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the cheese is not melting, place the baking dish under the broiler for a few minutes.
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 are a popular dish in Mexican cuisine. They are typically made with tortillas filled with meat, cheese, or beans and topped with a chili sauce.
Flavor profiles:
- The Sanguino cheese adds a tangy and slightly sweet flavor to the enchiladas, while the tomato sauce and spices add a savory and slightly spicy flavor.
Serving suggestions:
- Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican