There are many kinds of enchiladas. There are chicken enchiladas, beef enchiladas, fish enchiladas, and cheese enchiladas. Here, we will give you a simple, quick and tasty recipe of enchiladas with cheese so you can make this tasty dish anytime you want.
There is no enchilada without enchilada sauce. Although you can always buy a premade sauce, it is better to make one yourself. Why? Because you will be able to make a sauce that fits your taste. Below, we will also tell you how to make enchilada sauce yourself.
About the Recipe
- Recipe difficulty: Intermediate
- Time to complete: 1 hour 55 minutes (1 hour 5 minutes for cooking, 50 minutes for preparation)
- Yields: 6 servings
- A jar (12-ounce) of jalapeno slices (drain prior to use)
- 1/4 teaspoon of cayenne pepper
- 1/2 teaspoon of ground cumin
- 2 cups of sour cream (prepare it at room temperature)
- 3+ green onions (the first three is sliced, the rest is for sprinkling)
- 4 cups of Cheddar cheese (grated)
- 18 corn tortillas
- Enchilada sauce (we give you the ingredients and recipe to make the sauce below)
Enchilada Sauce Ingredients
- Two cans (@15-ounce) of tomato sauce
- 1/4 cup of olive oil
- 1/2 teaspoon of cayenne pepper
- 1/2 cup of onions (finely chopped)
- 1/2 cup of red bell peppers (finely chopped)
- 1 cup of chicken stock
- 2 teaspoons of ground cumin
- 2 teaspoons of garlic (finely chopped)
- 2 tablespoons of all-purpose flour
- 2 bouillon cubes of chicken, beef or tomato
- 4 teaspoons of chili powder
- Salt and black pepper to taste
The following are the steps to make cheese enchiladas. Let’s start with how to make enchilada sauce first.
Making the Sauce
- Prepare a medium saucepan and pour the oil on it. Turn on the stove, set it to medium heat.
- Add garlic, onions, and peppers on the saucepan. Cook for 2 minutes or until they become soft.
- Next, add cayenne, cumin, bouillon cubes, and chili powder. To taste, add salt and pepper. Cook for another 2 minutes.
- Add 3 cups of water and tomato sauce into the mixture. Bring the mixture to a boil.
- Lower the heat and simmer the mixture until it is reduced by a third. This should take 20 minutes.
- Allow the mixture to cool. Then, pour it into a blender. Puree it until it becomes smooth.
Note: In case the sauce is too much for you, you can store it in a refrigerator or freezer. It can last for a week.
- These are how you make the enchiladas.
- First, prepare the oven. Preheat it to 375-degree F.
- Put a cast-iron skillet on the stove and set the heat to medium-high. When the skillet is hot, add jalapeno slices. Wait for the slices until they become black. Remove and set them aside. Allow them to cool.
- Put the cooled jalapenos, 2 1/2 cups of the Cheese, green onions, cayenne pepper, cumin and sour cream in a bowl. Mix these ingredients together.
- Use tongs and grab a tortilla. Char it over a gas flame, about 5 to 10 seconds for each side. After both sides of a tortilla have been charred, dip the tortilla in the enchilada sauce.
- Lay the dipped tortilla on a plate. Then, take 2 or 3 tablespoons of the mixture and spoon it in the middle. Pick a one side and roll it. Place the tortilla in a 9 x 13-inch baking pan with the seam-side down.
- Repeat step 4 and 5 for all of the tortillas.
- Cover the tortillas with the remaining cheese. Bake them inside the oven for 15 to minutes or until they become bubbly.
- Sprinkle the tortillas with the extra green onions.
- Don’t have a gas stove? No problem. Place the tortillas on a paper towel and heat them in a microwave.
- When you blend hot liquid, allow it to cool for about 5 minutes. After it is cool, pour it on a blender until it is filled halfway. Put the blender lid on and leave one corner open. Take a kitchen towel and wrap the lid with it to prevent splatters. Pulse the blender the liquid becomes smooth.
That’s how you can make tasty homemade cheese enchiladas. What do you think? Are you interested in cooking enchiladas with cheese? We certainly hope so.