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Enchiladas de Queso
Indulge in the rich flavors of Enchiladas de Queso, a beloved Mexican comfort food that features soft corn tortillas filled with melted Monterey Jack cheese, all smothered in a vibrant, homemade tomato sauce. This dish is a celebration of simple ingredients coming together to create an irresistible meal that warms the heart. Traditionally enjoyed in homes across Mexico, enchiladas were originally a street food, and their versatility allows for endless variations that can cater to any palate.
Ingredients
- Corn tortillas
- 12
- Monterey Jack cheese
- 2 cups, shredded
- Vegetable oil
- 1/4 cup (for frying)
- Onion
- 1 medium, chopped
- Garlic
- 2 cloves, minced
- Tomato sauce
- 2 cups
- Chili powder
- 1 tablespoon
- Cumin
- 1 teaspoon
- Salt
- 1 teaspoon
- Cilantro
- 1/4 cup, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the vegetable oil over medium heat until hot.
- Add the chopped onion and minced garlic, sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in the tomato sauce, cumin, chili powder, and salt. Allow the mixture to simmer for 5 minutes to develop flavors.
- In a separate skillet, heat a small amount of vegetable oil over medium heat.
- Dip each corn tortilla in the hot oil for about 10-15 seconds to soften, making them easier to roll.
- Place a generous handful of shredded Monterey Jack cheese in the center of each tortilla and roll it up tightly.
- Arrange the rolled enchiladas seam-side down in a greased baking dish.
- Pour the simmered tomato sauce mixture over the enchiladas, ensuring they are completely covered.
- Top with additional shredded cheese to create a gooey layer on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
- Once out of the oven, garnish with chopped cilantro for a fresh touch before serving.
Tips
- For added flavor, consider adding diced green chilies or black beans to the cheese filling.
- Serve with a side of Mexican rice or a fresh salad to make a complete meal.
- These enchiladas can also be frozen before baking. Just cover with foil and bake from frozen, adding a few extra minutes to the cooking time.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 25 minutes Calories: 400 Fat: 22g Carbs: 35g Protein: 15g Sodium: 800mg Sugar: 6g
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