Cheese Enchiladas, Pronto!

Introduction

History

Enchiladas have been a staple in Mexican cuisine for centuries. The dish is believed to have originated in Mexico, with the first recorded mention of enchiladas dating back to the 18th century. Originally, enchiladas were made with corn tortillas filled with various ingredients such as meat, cheese, beans, and vegetables, then rolled up and covered in a chili sauce.

Ingredients

How to prepare

Variations

Notes

1. If making half of a recipe, microwave on 70% power for 3 minutes.

Cooking Tips & Tricks

Make sure to warm up the tortillas before rolling them to prevent them from cracking.

- Use a good quality cheddar cheese for the best flavor.

- Customize the filling by adding cooked chicken, beef, or beans for a protein boost.

- Top the enchiladas with fresh cilantro, sour cream, and avocado for extra flavor.

Serving Suggestions

Serve the Cheese Enchiladas with a side of Mexican rice, refried beans, and a fresh salad for a complete meal.

Cooking Techniques

Microwaving the enchiladas is a quick and convenient way to cook them, but you can also bake them in the oven at 350°F (175°C) for 20-25 minutes until heated through.

Ingredient Substitutions

Use corn tortillas instead of flour tortillas for a gluten-free option.

- Substitute the cheddar cheese with a dairy-free cheese alternative for a vegan version.

Make Ahead Tips

You can assemble the enchiladas ahead of time and refrigerate them until ready to cook. Simply cover the dish with plastic wrap and store in the refrigerator for up to 24 hours.

Presentation Ideas

Garnish the Cheese Enchiladas with fresh cilantro, sliced avocado, and a dollop of sour cream for a colorful and appetizing presentation.

Pairing Recommendations

Serve the Cheese Enchiladas with a refreshing margarita or a cold Mexican beer for a perfect pairing.

Storage and Reheating Instructions

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, microwave the enchiladas on medium power for 2-3 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Cheese Enchiladas contains approximately 350 calories.

Carbohydrates

Each serving of Cheese Enchiladas contains approximately 25 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

This recipe contains dairy (cheese) and wheat (tortillas).

Summary

Cheese Enchiladas are a delicious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a nutritious meal option.

Summary

Cheese Enchiladas are a delicious and easy-to-make dish that is perfect for a quick weeknight dinner. With a cheesy filling and a flavorful sauce, these enchiladas are sure to be a hit with the whole family. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Cheese Enchiladas, Pronto! It was many years ago, when I was just a young girl living in a small town in Mexico. My grandmother, who was a fabulous cook, had been teaching me the art of Mexican cuisine for as long as I could remember. But this particular recipe was unlike anything I had ever seen before.

I had always loved enchiladas, with their savory filling and delicious sauce. But they were a labor-intensive dish, requiring hours of preparation and cooking time. So when my grandmother showed me this recipe for Cheese Enchiladas, Pronto!, I was intrigued.

The recipe was simple yet ingenious. Instead of making the traditional enchilada sauce from scratch, it called for using store-bought salsa. And instead of spending hours rolling and filling individual tortillas, it suggested layering the ingredients in a baking dish to create a casserole-style dish. The result was a quick and easy version of enchiladas that was just as flavorful and satisfying as the traditional version.

I watched in awe as my grandmother effortlessly put together the dish, layering corn tortillas with a mixture of shredded cheese, onions, and green chilies. She poured the salsa over the top, sprinkled more cheese on top, and popped it in the oven to bake. In no time at all, we were sitting down to a steaming hot dish of Cheese Enchiladas, Pronto!

As I took my first bite, I was blown away by the flavors. The cheese was gooey and melted, the salsa added a tangy kick, and the tortillas were soft and soaked up all the delicious juices. It was a revelation, and I knew that this recipe would become a staple in my own cooking repertoire.

Over the years, I have made Cheese Enchiladas, Pronto! countless times, tweaking the recipe here and there to suit my own tastes. I have shared it with friends and family, who have all raved about how delicious and easy it is to make. And every time I make it, I think back to that day in my grandmother's kitchen, when I first learned the magic of this simple yet extraordinary dish.

I often wonder where my grandmother learned this recipe. Perhaps she picked it up from a friend or neighbor, or maybe she created it herself through years of trial and error. Whatever the case may be, I am grateful to her for passing it down to me and for instilling in me a love and appreciation for the culinary arts.

As I sit here now, writing down this story, I can't help but smile at the memories it brings back. The sights, the smells, the tastes of that day so long ago are still fresh in my mind. And I know that as long as I have this recipe for Cheese Enchiladas, Pronto!, a little piece of my grandmother will always be with me, guiding me in the kitchen and filling my home with love and warmth.

Categories

| Cathy's Recipes | Cheddar Recipes | Enchilada Recipes | Mexican Recipes | Microwave Recipes | Onion Recipes |

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