Best 8 Mexican Cheese Enchiladas Enchiladas De Queso Recipes

AUTHENTIC MEXICAN ENCHILADAS

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

SUPER EASY CHEESY ENCHILADAS

Steps:

• First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
• Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
• Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
• Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
• Pour the rest of the sauce on top, spreading it to cover.
• Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
• For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.

ENCHILADAS ROJAS DE QUESO

Steps:

• Prepare the chiopotle sauce recipe as directed. (See page 191 in the cookbook or the Red Chipotle Sauce recipe on my site.)
• If the sauce was prepared ahead of time, then place it in a saucepan over medium heat. When the sauce is heated through, reduce the heat to low, cover and keep warm until ready to use.
• Place the shredded queso asadero (or Monterrey Jack) in a small bowl. Also, place the crumbled queso fresco in a separate small bowl. Set aside until ready to use.
• Pour vegetable oil to a depth of 1/2 inch (12 mm) in a heavy skillet over medium-high heat. Heat to a low frying temperature of about 300 degrees F (150 degrees C).
• Place each tortilla in the oil and fry for a few seconds, just long enough to soften the tortilla, NOT to create fried crispy tortillas. The corn tortillas will be soft.
• Place 1/4 cup (30 grams) queso asadero topped with 2 tablespoons chipotle sauce on the lower third of a softened tortilla.
• Roll each filled tortilla and place it (seam-side down) either on an individual plate, 3 enchiladas per serving, or in an ovenproof baking dish large enough to accomodate all the enchiladas in a single layer.
• After the enchiladas are placed in the oven-safe plate, or baking dish, pour the remainder of the chipotle sauce over the top of the enchiladas, being careful to fully cover the edges. Place the enchiladas under the broiler just long enough to melt the cheese, maybe 2 or 3 minutes.
• Sprinkle queso fresco over the top of the Enchiladas Rojas De Queso as a garnish. Serve hot.

ENCHILADAS DE MANCHEGO NORTEYAS

Steps:

• To make the sauce: Wash the chiles and remove their stems, seeds, and veins. Bring the water to a boil in a medium sized saucepan and add the chiles. Cover the pan and remove it from the heat. Soak for 1 hour, or until softened, then drain, reserving the soaking water. In a blender, combine the chiles and their soaking water with the garlic, onion, cumin, salt, pepper, sugar, and oregano. Puree the sauce until smooth, adding a little more of the soaking water if it is too thick. In a wide saute pan large enough to fit the diameter of the tortillas, heat the olive oil over medium low heat. Add the sauce and cook for about 10 minutes, stirring occasionally, until thickened slightly. Taste for seasoning, cover and keep warm at the back of the stove. To make the enchiladas: In a mixing bowl, combine the cheese, chiles, cilantro and the onions and toss to mix. In another large skillet, heat 1-inch of canola oil over mediumhigh heat. When it is hot, fry the tortillas, one at a time, for about 30 seconds, or until slightly golden but still pliable. Drain on paper towels.
• Preheat the oven to warm. Ladle some of the sauce in the center of a warm plate. Coat each tortilla with sauce by dipping it into the pan, then place it on the plate. Scatter about 1/4 cup of the cheese chile mixture over, then dip and stack another tortilla. Scatter with the cheese and make another layer in the same way. Top with a fourth dipped tortilla and keep warm in the oven while you finish stacking the dipped tortillas and cheese to make 5 more servings. Top each stack with a little more sauce, some of the crumbled panela, and a few sprigs of cilantro and serve immediately.

QUICK MEXICAN CHEESE ENCHILADAS

Steps:

• For sauce: Combine sour cream, peppers, green onions, soup, and enchilada sauce.
• Spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan.
• In each tortilla place a small amount of grated cheese, reserving some cheese for the topping. Roll up and place seam side down in a 9x13 baking dish. Pour on the remaining sauce, making sure all tortillas are covered.
• Sprinkle top with more cheese and bake Enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly.
• To serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions.

SPICY ENCHILADAS VERDES DE QUESO

Steps:

• Place jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender; pour in enough water to cover the vegetables. Blend until liquified, about 1 minute.
• Heat 1/3 cup vegetable oil in a skillet over medium-high heat just until oil has begun to warm, about 30 seconds; pour the blended jalapeno mixture into the oil. Stir in chicken bouillon cubes and cilantro. Reduce heat to medium and cook sauce for 30 minutes, stirring occasionally. Remove green sauce from heat and allow to stand while you complete remaining steps.
• Heat 1 cup vegetable oil in a skillet over medium heat. Using a tongs, place each tortilla into the hot oil and fry for a few seconds on each side. Tortillas will be pliable; do not overcook.
• Immerse the fried tortilla into the green sauce to coat; place tortilla on a serving plate. Sprinkle tortilla with about 2 teaspoons shredded queso fresco cheese and roll into a thin enchilada. It's easiest if one person is frying tortillas while another person dips in sauce, fills with cheese, and rolls the tortillas.
• Place enchiladas onto serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese. Spread shredded lettuce over the enchiladas and sprinkle with chopped red onion. Top servings with a tablespoon of sour cream.

CHEESE ENCHILADAS

Steps:

• Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
• Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
• Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
• While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
• Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You're softening each tortilla to prevent them from cracking as they're filled and folded.
• Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you've filled all of the tortillas, setting the rolls next to each other.
• Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
• Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
• Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.

MEXICAN CHEESE ENCHILADAS, ENCHILADAS DE QUESO

Steps:

• The night before making enchiladas I make a chicken broth. I use chicken backs or parts and giblets, half an onion, some sprigs of cilantro a few cloves garlic, salt and pepper and simmer for about 3 hours. I make enough chicken broth for at least 24 ounces. I refrigerate overnight and the next day I skim off the fat and use the broth the next day to make my enchilada sause. Nothing like homemade broth for enchilada sauce. You can opt to buy two large cans of store bought Swanson or College Inn chicken broth if you are not into making your own broth. Set broth aside. Clean your dried ancho and pasilla chile peppers, removing seeds and stems and core. Rinse cleaned dried chiles and put into a pot cover with cold water add half a large onion, and a little salt. Bring to a boil and lower flame when it begins to boil and simmer for 15 minutes. Shut off heat and let chiles soak for about one hour or more if possible. After soaking remove chiles into a seperate container with the onion.
• In your blender add four of the boiled chiles, cooked onion, 1/2 teaspoon peanut butter, 2 cloves garlic, and half of the half tablet of Mexican chocolate. Add a little of the oregano, a little of the cumin powder, a little of the salt and a little of the black pepper. Take about 3 tablespoons of chicken broth and add that as well to the blender. Blend on high speed, Liquify, until everything is a paste. With a spatula remove blend to a seperate bowl. Next add the remaining four cooked chiles, and the remaining, peanut butter, cumin powder, oregano, salt, black pepper, two cloves of garlic, the remaining chocolate piece and the 1/4 tsp cayanne pepper. Add 3 more tablespoons chicken broth and process on high until all is a paste. Remove the remainder of this paste to the bowl with the rest of the liquified chile paste.
• In a large skillet, heat your half cup oil. Add the half cup of flour. With the wisk begin making a roux until your flour is golden brown. Now add 2 cups of the chile paste and begin to mix in the roux until all is icorporated. The roux will get thick and look like a big lump of paste. Lower the heat and slowly begin to add cupfulls of the rich chiken broth with your wisk begin to stir real good until all of the paste turns into a sauce like gravy. Add more chicken broth until your sauce is the consistency of a soupy sauce. At this time I taste and add a little more salt, a little garlic powder, a little more cumin powder, If I want a little more heat I add a little more cayanne pepper. Just to make sure my sauce has a bit of a kick. Cover sauce and on the lowest heat point and let sauce simmer for a minute or two. Be very careful not to scorch the sauce or the whole dish will be ruined. After simmering for 2 minutes keep heat on lowest point and proceed with assembling enchiladas.
• In a cast iron skillet, heat some more corn oil about a 1/4 cup and take one corn tortilla at a time and fry fast on each side. like thirty seconds on each side, remove with tongs and dip into the enchilada sauce, making sure the whole tortilla is emersed into the sauce and remove to a lage baking pan. Do all the corn tortillas like this you must work fast because the tortillas can only be in the hot oil for 30 seconds on each side. When all of the tortillas have been bathed in the sauce. Take each tortilla and add a tablespoon of diced onion, add a tablespoon of Shredded Mexican cheese blend and a tablespoon of the grated cotija cheese roll and put into a large baking pan that has about 1/4 cup of the enchilada sauce in the bottom of the pan. Do all of the tortillas like this rolling each one with the mixture of diced onion, and cheeses. When you have rolled all of your tortillas layer the entire pan with the rolled enchiladas. Add some more sauce on top and sprinkle the cheeses on top and put into a hot oven for 10 minutes. Not any longer or your enchiladas will dry out. I usually do two pans with tweleve in each pan. After baking for 10 minutes serve with some Mexican rice and a salad. Enjoy.