Unbelievably Cheesy and Delicious: The Ultimate Cheese Enchiladas Recipe
Cheese enchiladas are a timeless classic, a comforting and satisfying dish that’s perfect for a weeknight dinner or a festive gathering. This recipe focuses on delivering the most flavorful and cheesy enchiladas you’ve ever tasted, with detailed instructions to guide you through each step. We’ll cover everything from choosing the best cheese blend to making a vibrant and authentic enchilada sauce. Get ready to experience enchilada perfection!
Why This Recipe Works
This isn’t just another cheese enchiladas recipe. It’s about creating a layered experience of flavors and textures:
* **Cheese Powerhouse:** We’re not skimping on the cheese! A generous blend of cheeses ensures a molten, gooey center in every bite.
* **Flavorful Enchilada Sauce:** A homemade enchilada sauce (or a high-quality store-bought option) is crucial. We’ll provide instructions for both, focusing on richness and depth of flavor.
* **Corn Tortilla Preparation:** Properly softening the tortillas is key to preventing them from cracking during rolling. We’ll share multiple methods for achieving perfect pliability.
* **Baking to Perfection:** We’ll guide you on achieving that golden-brown, bubbly cheese topping that’s irresistible.
Ingredients You’ll Need
Before we dive into the recipe, let’s gather our ingredients. This recipe yields approximately 6-8 enchiladas.
**For the Enchiladas:**
* 12 corn tortillas
* 2 cups shredded cheese blend (Monterey Jack, cheddar, and queso quesadilla are excellent choices)
* 1/2 cup finely chopped onion
* 1/4 cup vegetable oil (for softening tortillas)
* Optional: Pickled jalapenos, chopped black olives, chopped green onions for garnish
**For the Enchilada Sauce (Homemade):**
* 2 tablespoons vegetable oil
* 2 tablespoons all-purpose flour
* 3 tablespoons chili powder
* 1 teaspoon ground cumin
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon cayenne pepper (optional, for heat)
* 2 cups chicken broth (or vegetable broth for a vegetarian option)
* 1 (8 ounce) can tomato sauce
* 1 tablespoon apple cider vinegar
* Salt and pepper to taste
**For the Enchilada Sauce (Store-Bought):**
* 2 cups your favorite store-bought enchilada sauce
Equipment
* Large skillet or griddle
* 9×13 inch baking dish
* Small saucepan (for homemade sauce)
* Tongs
* Measuring cups and spoons
* Mixing bowl
Step-by-Step Instructions
Now, let’s get cooking! We’ll break down the process into manageable steps.
**Step 1: Prepare the Enchilada Sauce (Homemade)**
If you’re opting for homemade enchilada sauce, this is the first step. It can be made ahead of time and stored in the refrigerator for several days.
1. **Heat the Oil:** In a small saucepan, heat the vegetable oil over medium heat.
2. **Create a Roux:** Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and slightly golden. This is called a roux and helps to thicken the sauce.
3. **Add Spices:** Stir in the chili powder, cumin, garlic powder, onion powder, oregano, and cayenne pepper (if using). Cook for another minute, stirring constantly, to bloom the spices and enhance their flavor.
4. **Whisk in Liquids:** Gradually whisk in the chicken broth and tomato sauce, ensuring there are no lumps. Be patient and whisk continuously.
5. **Simmer:** Bring the sauce to a simmer, then reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
6. **Add Vinegar and Season:** Stir in the apple cider vinegar and season with salt and pepper to taste. The vinegar adds a touch of brightness that balances the richness of the sauce.
7. **Taste and Adjust:** Taste the sauce and adjust the seasonings as needed. If it’s too thick, add a little more broth. If it’s not flavorful enough, add more chili powder or cumin.
**Step 1 (Alternative): Prepare Store-Bought Enchilada Sauce**
If you’re using store-bought enchilada sauce, simply pour it into a bowl and set it aside. Consider tasting it and adding a pinch of salt, cumin, or garlic powder to enhance the flavor if desired.
**Step 2: Prepare the Cheese Filling**
1. **Combine Cheese and Onion:** In a mixing bowl, combine the shredded cheese blend and the finely chopped onion. Mix well to ensure the onion is evenly distributed throughout the cheese.
**Step 3: Soften the Corn Tortillas**
This is a crucial step. Stiff corn tortillas will crack when you try to roll them. Here are a few methods for softening them:
**Method 1: Skillet/Griddle (Recommended)**
1. **Heat the Oil:** Heat a small amount of vegetable oil in a large skillet or griddle over medium heat.
2. **Briefly Fry Tortillas:** One at a time, quickly fry each tortilla for about 5-10 seconds per side, just until softened and pliable. Don’t let them get crispy. You’re just aiming for pliability.
3. **Stack Tortillas:** As you fry the tortillas, stack them on a plate covered with a clean kitchen towel or paper towels to keep them warm and prevent them from drying out. The steam will help them stay soft.
**Method 2: Microwave**
1. **Wrap in Damp Paper Towels:** Stack the tortillas and wrap them in several layers of damp paper towels.
2. **Microwave:** Microwave on high for 30-60 seconds, or until the tortillas are soft and pliable. Check frequently to prevent them from becoming too tough.
**Method 3: Oven**
1. **Wrap in Foil:** Stack the tortillas and wrap them tightly in aluminum foil.
2. **Bake:** Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the tortillas are soft and pliable.
**Step 4: Assemble the Enchiladas**
1. **Preheat Oven:** Preheat your oven to 350°F (175°C).
2. **Prepare Baking Dish:** Lightly grease the bottom of the 9×13 inch baking dish with cooking spray or a small amount of vegetable oil.
3. **Dip Tortilla in Sauce:** Take one softened tortilla and dip it into the enchilada sauce, coating both sides. Make sure it’s well-coated, but not dripping excessively.
4. **Fill with Cheese:** Place the sauced tortilla on a clean surface. Sprinkle a generous amount of the cheese and onion mixture down the center of the tortilla. Use about 2-3 tablespoons of cheese per tortilla.
5. **Roll Up:** Tightly roll up the tortilla and place it seam-side down in the prepared baking dish.
6. **Repeat:** Repeat steps 3-5 with the remaining tortillas, sauce, and cheese, arranging the enchiladas snugly in the baking dish.
**Step 5: Bake the Enchiladas**
1. **Pour Remaining Sauce:** Pour the remaining enchilada sauce evenly over the enchiladas in the baking dish. Make sure all the enchiladas are covered with sauce.
2. **Sprinkle with Cheese (Optional):** If desired, sprinkle the top of the enchiladas with additional shredded cheese for an extra cheesy topping.
3. **Bake:** Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The enchiladas should be heated through and the sauce should be bubbling.
**Step 6: Garnish and Serve**
1. **Let Cool Slightly:** Remove the enchiladas from the oven and let them cool for a few minutes before serving. This will prevent the filling from being too molten and help them hold their shape.
2. **Garnish:** Garnish the enchiladas with your favorite toppings, such as:
* Chopped green onions
* Diced tomatoes
* Sour cream or Mexican crema
* Pickled jalapenos
* Chopped black olives
* Fresh cilantro
* Guacamole
3. **Serve:** Serve the cheese enchiladas hot and enjoy!
Tips for Success
* **Don’t Overfill the Tortillas:** Overfilling the tortillas will make them difficult to roll and they may burst during baking. Aim for a moderate amount of filling.
* **Use High-Quality Cheese:** The quality of the cheese will significantly impact the flavor of the enchiladas. Use a blend of cheeses that you enjoy and that melt well. Pre-shredded cheese often contains cellulose which prevents it from melting as smoothly as freshly shredded cheese, so shredding your own is recommended.
* **Don’t Overbake:** Overbaking the enchiladas will result in dry tortillas and hardened cheese. Bake until the cheese is melted and bubbly, but not overly browned.
* **Adjust the Spice Level:** If you prefer a milder flavor, reduce the amount of chili powder or omit the cayenne pepper in the enchilada sauce. If you like it spicier, add more chili powder or cayenne pepper, or use a spicier chili powder blend.
* **Make Ahead:** You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time to ensure they are heated through.
Variations and Substitutions
* **Add Protein:** Add shredded chicken, ground beef, or black beans to the cheese filling for a heartier meal.
* **Vegetarian Option:** Use vegetable broth for the enchilada sauce and add vegetables like bell peppers, corn, and zucchini to the cheese filling.
* **Different Cheese:** Experiment with different types of cheese, such as pepper jack, Oaxaca, or cotija.
* **Creamy Enchiladas:** Add a dollop of sour cream or cream cheese to the cheese filling for extra creaminess.
* **Green Enchiladas (Enchiladas Verdes):** Use a tomatillo-based green enchilada sauce instead of the traditional red sauce.
Serving Suggestions
Cheese enchiladas are a versatile dish that can be served as a main course or as a side dish. Here are a few serving suggestions:
* **Mexican Rice and Beans:** Serve with a side of Mexican rice and refried beans for a classic Mexican meal.
* **Salad:** Serve with a fresh salad for a lighter meal.
* **Guacamole and Chips:** Serve with guacamole and tortilla chips as an appetizer.
* **Salsa and Sour Cream:** Offer a variety of salsas and sour cream for topping.
Nutritional Information (Approximate per serving)
(Note: Nutritional information will vary depending on the specific ingredients used.)
* Calories: 400-500
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 75-100mg
* Sodium: 800-1000mg
* Carbohydrates: 30-40g
* Fiber: 5-7g
* Protein: 15-20g
Storage Instructions
* **Refrigerating Leftovers:** Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat enchiladas in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly soggy.
* **Freezing:** You can freeze assembled, unbaked enchiladas for up to 2-3 months. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw completely in the refrigerator before baking.
Conclusion
These cheese enchiladas are a guaranteed crowd-pleaser. With a flavorful sauce, a generous cheese filling, and perfectly softened tortillas, they’re a step above the rest. Whether you’re making them for a quick weeknight dinner or a special occasion, this recipe is sure to become a family favorite. Enjoy!