Cheese Enchiladas of my Dreams.
Imagine sinking your teeth into a warm, gooey cheese enchilada that has just the right amount of spice and flavor. These Cheese Enchiladas of my Dreams are not only a comfort food staple but also a delightful dish that will leave your taste buds dancing with joy. With layers of melty queso Chihuahua and sharp white cheddar, enveloped in soft corn tortillas and topped with a rich, homemade enchilada sauce, this recipe is sure to become a family favorite. Let’s dive into the magic of enchiladas and discover how to create this dream dish in your own kitchen.
Why It Works Every Time
The secret to making the perfect cheese enchiladas lies in the balance of flavors and textures. The combination of queso Chihuahua and sharp white cheddar creates a creamy, rich filling that melts beautifully. The homemade sauce, made with a blend of spices, adds depth and warmth without overwhelming the cheese. Plus, the soft corn tortillas provide the ideal vessel for all that cheesy goodness. Each bite is a harmonious blend of flavors that will have you dreaming of your next enchilada fix.
Gather These Ingredients
- 12 ounces queso Chihuahua cheese, freshly grated
- 8 ounces sharp white cheddar cheese, freshly grated
- 12 to 14 corn tortillas, 4-inch size
- For serving: cilantro, salsa, salsa verde, sliced radish, queso fresco, lime wedges, sour cream
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups slow-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Tools & Equipment Needed
- Large skillet: For cooking the sauce and enchiladas.
- Mixing bowls: To combine cheese and other ingredients.
- Whisk: For mixing the sauce smoothly.
- Serving dishes: To present your beautiful enchiladas.
Directions: Cheese Enchiladas of my Dreams.
Step 1: Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Once hot, add the flour and whisk continuously for about 1 minute until it forms a roux. Gradually whisk in the chicken stock, ensuring there are no lumps.
Step 2: Add the Flavors
Stir in the tomato sauce, tomato paste, chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and pepper. Let the sauce simmer for about 10 minutes, stirring occasionally until it thickens slightly.
Step 3: Prepare the Cheese Filling
In a mixing bowl, combine the freshly grated queso Chihuahua and sharp white cheddar cheese. Stir to combine evenly.
Step 4: Warm the Tortillas
To make them pliable, warm the corn tortillas in a dry skillet over low heat for about 30 seconds on each side. This step is crucial to prevent cracking when rolling them.
Step 5: Assemble the Enchiladas
Spread a thin layer of the enchilada sauce in the bottom of a baking dish. Take one tortilla, add a generous amount of the cheese mixture down the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat until all tortillas are filled.
Step 6: Top with Sauce and Cheese
Pour the remaining enchilada sauce over the assembled enchiladas, ensuring they are well covered. Sprinkle any leftover cheese on top for an extra cheesy finish.
Step 7: Bake
Preheat your oven to 350°F (175°C). Bake the enchiladas for about 20-25 minutes, until the cheese is bubbly and the edges begin to brown.
Step 8: Serve and Enjoy
Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro, salsa, salsa verde, sliced radish, queso fresco, lime wedges, and a dollop of sour cream for a burst of flavor in every bite.
Seasonal Ingredient Swaps
- For a twist, consider adding roasted vegetables such as zucchini or bell peppers to the cheese filling.
- Substitute black beans for a protein-packed version.
- In the summer, fresh corn can add a sweet crunch to your enchiladas.
- For a spicier kick, try incorporating jalapeños or habanero cheese into the filling.
Method to the Madness
The magic of these Cheese Enchiladas of my Dreams lies in the combination of a well-balanced sauce and the gooey cheese filling. The homemade enchilada sauce allows you to control the flavors, and it’s so much better than store-bought alternatives. Plus, the process of warming the tortillas is essential to keep them from breaking apart, ensuring a perfect roll every time. With the right technique, you’ll create a dish that’s both visually appealing and delicious.
Freezer-Friendly Notes
If you want to make these enchiladas ahead of time, they freeze beautifully! Assemble the enchiladas up to the baking step, then cover tightly with plastic wrap and aluminum foil. When you’re ready to enjoy them, simply bake from frozen, adding an extra 10-15 minutes to the cooking time. This makes it easy to have a comforting meal ready whenever you need it.
Cheese Enchiladas of my Dreams. FAQs
Can I use a different type of cheese?
Absolutely! Feel free to experiment with different cheeses. Monterey Jack, mozzarella, or even a spicy pepper jack can work well in this recipe.
What can I serve with Cheese Enchiladas?
These enchiladas pair wonderfully with a side of Ultimate Macho Nachos Recipe, a simple salad, or even some Mexican rice for a complete meal.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until heated through.
Can I make these vegetarian?
Yes! Just skip any meat ingredients and load up on the cheese and veggies for a delicious vegetarian option.
Make It Tonight
There’s no better time than now to whip up these Cheese Enchiladas of my Dreams. With simple ingredients and straightforward steps, you can create a dish that’s sure to impress your family and friends. Gather your ingredients, follow the directions, and get ready to indulge in a melty, cheesy delight that will leave everyone asking for seconds. Happy cooking!
Cheese Enchiladas of my Dreams.
Ingredients
Equipment
Method
- In a large skillet, heat the olive oil over medium heat. Once hot, add the flour and whisk continuously for about 1 minute until it forms a roux. Gradually whisk in the chicken stock, ensuring there are no lumps.
- Stir in the tomato sauce, tomato paste, chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and pepper. Let the sauce simmer for about 10 minutes, stirring occasionally until it thickens slightly.
- In a mixing bowl, combine the freshly grated queso Chihuahua and sharp white cheddar cheese. Stir to combine evenly.
- To make them pliable, warm the corn tortillas in a dry skillet over low heat for about 30 seconds on each side. This step is crucial to prevent cracking when rolling them.
- Spread a thin layer of the enchilada sauce in the bottom of a baking dish. Take one tortilla, add a generous amount of the cheese mixture down the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the assembled enchiladas, ensuring they are well covered. Sprinkle any leftover cheese on top for an extra cheesy finish.
- Preheat your oven to 350°F (175°C). Bake the enchiladas for about 20-25 minutes, until the cheese is bubbly and the edges begin to brown.
- Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro, salsa, salsa verde, sliced radish, queso fresco, lime wedges, and a dollop of sour cream for a burst of flavor in every bite.
Notes
- Feel free to add roasted vegetables like zucchini or bell peppers for a delicious twist.
- These enchiladas freeze well; just bake from frozen and add extra cooking time.
- Experiment with different cheese varieties like Monterey Jack or pepper jack for unique flavors.
