Ingredients with Measurements:
- 1 cup of Tumo de Caso cheese, crumbled
- 1 cup of corn kernels
- 1/2 cup of diced onion
- 1/2 cup of diced red bell pepper
- 1/4 cup of chopped fresh cilantro
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 8 corn tortillas
- 1 cup of enchilada sauce
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of sliced black olives
Special equipment needed:
- Baking dish
- Skillet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet over medium heat, sauté the onion and red bell pepper until they are tender.
3. Add the corn, cilantro, cumin, chili powder, salt, and black pepper to the skillet. Cook for 2-3 minutes.
4. In a mixing bowl, combine the Tumo de Caso cheese and the corn mixture.
5. Warm the tortillas in the microwave for 30 seconds.
6. Spoon the cheese and corn mixture onto each tortilla and roll them up tightly.
7. Place the enchiladas seam side down in a baking dish.
8. Pour the enchilada sauce over the top of the enchiladas.
9. Sprinkle the shredded cheddar cheese and sliced black olives over the top.
10. Bake the enchiladas for 20-25 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 16g
Carbohydrates: 38g
Protein: 14g
Sodium: 950mg
Sugar: 6g
Substitutions for ingredients:
- Tumo de Caso cheese can be substituted with feta cheese or queso fresco.
- Corn kernels can be substituted with canned corn or frozen corn.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
- Enchilada sauce can be substituted with salsa or tomato sauce.
Variations:
- Add cooked chicken or ground beef to the cheese and corn mixture for a meaty version.
- Use flour tortillas instead of corn tortillas.
- Top with sour cream or guacamole before serving.
Tips and tricks:
- To prevent the tortillas from cracking, warm them up before rolling.
- Use a toothpick to hold the enchiladas together while baking.
- Make the cheese and corn mixture ahead of time for an easy weeknight meal.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the enchiladas 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 chopped fresh cilantro, sliced avocado, or diced tomatoes.
Pairings:
Pair with a cold beer or a margarita.
Suggested side dishes:
Serve with rice and beans or a side salad.
Troubleshooting advice:
- If the enchiladas are too dry, add more enchilada sauce before baking.
- If the cheese is not melted, broil the enchiladas for a few minutes.
Food safety advice:
Make sure the cheese and corn mixture is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine.
Flavor profiles:
The Tumo de Caso cheese and corn filling is savory and slightly sweet, while the enchilada sauce adds a tangy and spicy flavor.
Serving suggestions:
Serve the enchiladas hot with a side of rice and beans or a side salad.
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Region: Mexican