Cheese Enchilada

Cheese Enchilada Recipe - Authentic Mexican Comfort Food

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Cheese enchiladas are a delicious and comforting Mexican dish that is perfect for a family dinner or a gathering with friends. These enchiladas are filled with a cheesy mixture and topped with a flavorful sauce that will leave you craving for more.

History

The origins of cheese enchiladas can be traced back to Mexico, where they are a popular dish in many households. Enchiladas have been a staple in Mexican cuisine for centuries, with various regional variations and fillings. The cheese enchilada, in particular, has become a favorite among many due to its simple yet satisfying flavors.

Ingredients

Enchilada

3 cups chicken broth (or 3 cups of water)
0.13 tsp red pepper
3 tbsp chili powder
1.5 tsp ground cumin powder
1.5 tsp salt
0.75 tsp garlic powder
4 tbsp corn oil
4 tbsp flour
corn tortillas
cheddar cheese
velveeta
1 onion

Sauce

4 tbsp corn oil
6 tbsp flour
1.5 tsp cumin powder
0.5 tsp salt
3 tbsp chili powder
0.13 tsp red pepper
0.75 tsp garlic powder

Equipment

large or medium-sized pan
frying pan
cheese grater
measuring cups
measuring spoons
spoon
spatula or tongs for frying tortillas

How to prepare

Sauce

Place a saucepan on a medium heat burner and combine the sauce ingredients.
Cook for one minute, stirring the ingredients together.
Add three cups of water and continue stirring until the sauce thickens to the consistency of a thin gravy.
Keep the sauce warm while you work on the rest of the recipe.

Enchilada

Soft frying tortillas is quite easy.
If you have never done this before, we will show you how. (Never leave a skillet or frying pan with oil unattended as it could start a fire. If you have small children in your house, make sure the handle of your frying pan or skillet is out of their reach).
Pour about 0.25 inches of corn oil into the frying pan.
Turn the burner to medium-high and heat the oil.
Carefully place one corn tortilla in the hot oil.
Cook for 5 seconds, then flip it over using tongs or forks.
Cook the other side for 5 seconds as well before removing the tortilla from the pan.
Once removed, blot the tortilla using paper towels.
Repeat this process for around 20 tortillas to have a few extra.
Now it's time to grate the cheese.
Evenly mix one cup of grated cheddar cheese with one cup of grated Velveeta. It should resemble the picture to the left once mixed.
Chop up your onion as well.

Assembling the enchiladas

Let's start with making the first enchilada.
Give the enchilada sauce a quick stir to ensure it is still warm and well mixed.
If it's not warm enough, turn the burner back on for a few minutes to heat it up a little. Stir it while heating.
Now, let's get back to the instructions.
Take one of the soft-fried tortillas and dip it in the enchilada sauce.
Once dipped, sprinkle 0.25 cup of cheese and a tablespoon of onion on top, as seen in the picture to your left.
Roll it up and place it on a serving plate.
Repeat this process with all the tortillas. It's recommended to use a different plate for assembling than the one you'll serve on to avoid making a mess with the enchilada sauce.

Topping

Once all the enchiladas are assembled, add a few more large spoonfuls of enchilada sauce on top, along with more cheese and onion.
The pictures to the left will serve as a good guide for the amounts.
If you skip putting the enchilada sauce on top, they will taste more like a cheese taco rather than an enchilada. That wouldn't be good!
* If your tortillas and enchilada sauce are not hot enough to melt the cheese, microwave them for about 30 seconds.
If desired, top your enchiladas with an over-easy fried egg.
Now, enjoy your enchiladas!

Variations

Add cooked chicken or beef to the cheese mixture for a meatier version of the enchiladas.
Use different types of cheese such as Monterey Jack or pepper jack for a different flavor profile.
Top the enchiladas with sliced avocado, sour cream, and fresh cilantro for added freshness.

Cooking Tips & Tricks

When frying the tortillas, make sure to only cook them for a few seconds on each side to prevent them from becoming too crispy.

- To make the sauce thicker, you can add more flour or cook it for a longer period of time.

- For a spicier kick, you can add more red pepper or chili powder to the sauce.

- To save time, you can prepare the sauce and cheese mixture ahead of time and assemble the enchiladas when ready to bake.

Serving Suggestions

Serve cheese enchiladas with a side of Mexican rice, refried beans, and a fresh salad for a complete meal.

Cooking Techniques

Soft-frying the tortillas ensures that they are pliable and easy to roll without breaking.

- Heating the sauce until it thickens ensures that it coats the enchiladas evenly and adds flavor to the dish.

Ingredient Substitutions

You can use vegetable oil instead of corn oil for frying the tortillas.

- Use gluten-free flour and corn tortillas for a gluten-free version of the recipe.

Make Ahead Tips

You can prepare the sauce and cheese mixture ahead of time and assemble the enchiladas when ready to bake. Store the components separately in the refrigerator until ready to use.

Presentation Ideas

Top the cheese enchiladas with a sprinkle of fresh cilantro and a dollop of sour cream for a colorful and appetizing presentation.

Pairing Recommendations

Serve cheese enchiladas with a refreshing agua fresca or a cold beer for a satisfying meal.

Storage and Reheating Instructions

Store any leftover cheese enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through before serving.

Nutrition Information

Calories per serving

Each serving of cheese enchiladas contains approximately 350 calories.

Carbohydrates

Each serving of cheese enchiladas contains approximately 30 grams of carbohydrates.

Fats

Each serving of cheese enchiladas contains approximately 20 grams of fats.

Proteins

Each serving of cheese enchiladas contains approximately 15 grams of proteins.

Vitamins and minerals

Cheese enchiladas are a good source of calcium, vitamin A, and vitamin C.

Alergens

Cheese enchiladas contain dairy (cheese) and wheat (flour) allergens.

Summary

Cheese enchiladas are a delicious and satisfying dish that is relatively high in fats and carbohydrates. They are a good source of proteins and essential vitamins and minerals.

Summary

Cheese enchiladas are a classic Mexican dish that is easy to make and full of flavor. With a cheesy filling and a flavorful sauce, these enchiladas are sure to become a family favorite. Enjoy them with your favorite sides and toppings for a delicious and satisfying meal.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was many years ago, when I was just a young girl, visiting my aunt Maria in Mexico. She was known for her delicious homemade enchiladas, and I was determined to learn her secret recipe.

I remember sitting in her cozy kitchen, watching her as she effortlessly whipped up a batch of cheese enchiladas. The smell of sizzling onions and garlic filled the air, and my stomach grumbled in anticipation. Aunt Maria caught me staring and chuckled, knowing exactly what I was thinking.

"Would you like to learn how to make my famous enchiladas, mi querida?" she asked, her eyes twinkling with mischief.

I nodded eagerly, ready to absorb every detail of her culinary magic. And so, she began to teach me the art of making the perfect cheese enchiladas.

First, she showed me how to make the enchilada sauce from scratch. She roasted dried chilies on a comal until they were blistered and fragrant, then rehydrated them in warm water. She blended the chilies with garlic, onions, tomatoes, and a secret blend of spices until it formed a smooth, velvety sauce.

Next, she taught me how to make the filling for the enchiladas. She grated a block of queso fresco and mixed it with sautéed onions and garlic, creating a cheesy, savory mixture that would be the star of the dish.

As she assembled the enchiladas, she explained the importance of dipping the corn tortillas in the warm sauce before filling them. This step, she said, would ensure that each bite was bursting with flavor.

Finally, she sprinkled a generous amount of cheese over the rolled tortillas before baking them in the oven until they were golden and bubbly. The aroma that wafted through the kitchen was intoxicating, and I could hardly wait to taste the finished product.

When the enchiladas were finally done, Aunt Maria plated them up and handed me a steaming hot dish. I took a bite, savoring the flavors that danced on my tongue. The cheesy filling, the tangy sauce, the crispy tortillas – it was pure perfection.

From that moment on, I was hooked. I begged Aunt Maria to teach me more of her recipes, and she happily obliged. I spent the rest of my visit in Mexico, soaking up her culinary wisdom and learning the secrets of traditional Mexican cooking.

When it was time for me to return home, Aunt Maria presented me with a handwritten recipe card for her cheese enchiladas. I treasured that card like a precious heirloom, knowing that it held the key to recreating the magic of her kitchen in my own home.

Over the years, I have made Aunt Maria's cheese enchiladas countless times. Each batch brings back memories of that special time in Mexico, and I am grateful for the gift of her knowledge and love.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will carry on the tradition of making these cheese enchiladas with care and reverence. May they bring joy and comfort to your kitchen, just as they have to mine.

And remember, the secret ingredient in every recipe is love. Cook with your heart, and you will always create something delicious and memorable.

With love and blessings,

Your Abuela