MEXICAN CHEESE ENCHILADAS, ENCHILADAS DE QUESO

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Mexican Cheese Enchiladas, Enchiladas de Queso image

This enchilada dish is my grandmothers recipe handed down to her from her grandmother. As far as I know this recipe is about 200 years old or more. Enchiladas made from scratch. Its a bit complicated. I usually start with making a rich chicken stock the night before and refrigerate. Next day I skim the fat and use the broth to...

Provided by Juliann Esquivel

Categories     Tacos & Burritos

Time 2h

Number Of Ingredients 17

16/20 oz rich chicken broth, you can make the night before or use store bought.
6/8 large dried chile ancho and chile pasilla peppers, open and remove seeds and rinse, remove core and stem
4 clove fresh garlic
1 tsp peanut butter
1/2 large tablet mexican chocolate, ibeira or abuelita brand
1/2 tsp ground cumin powder
1/2 tsp dried oregano
1/4 tsp black pepper
1 tsp salt
1/4 tsp ground cayanne pepper
1/2 large onion, cut in half
24 medium corn tortillas
1/2 c corn oil
2 large 8 ounces packages of shredded mexican cheese blend
1 large cotija mexican cheese grated, for topping
3 c diced sweet vidalia onions or texas sweet onion diced small
1/2 c white all purpose flour

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Eric Mwiinga
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I've made these enchiladas several times now, and they're always a hit! The cheese filling is so creamy and flavorful, and the enchilada sauce is the perfect balance of spicy and tangy. I love that I can use whatever cheese I have on hand, and the en


Abu Sayaed
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These enchiladas were delicious! The cheese filling was creamy and flavorful, and the enchilada sauce was rich and flavorful. I made a few changes to the recipe, such as using a blend of cheddar and Monterey Jack cheese for the filling, and adding so


Shan Tarar
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I made these enchiladas for a potluck and they were a huge hit! Everyone loved them, and I even got a few requests for the recipe. The cheese filling was creamy and flavorful, and the enchilada sauce was the perfect balance of spicy and tangy. I will


David Troncoso
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These enchiladas were a great way to use up some leftover cheese. I used a blend of cheddar, mozzarella, and Monterey Jack cheese, and the filling was creamy and flavorful. The enchilada sauce was also very good, with a nice balance of spice and flav


Karisa Oscar
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I made these enchiladas for my family and they loved them! The recipe was easy to follow and the enchiladas turned out perfectly. I will definitely be making these again.


Dorothy Forde
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These enchiladas were amazing! The cheese filling was so creamy and flavorful, and the enchilada sauce was the perfect balance of spicy and tangy. I will definitely be making these again.


Mokgotle Asnath
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I've made these enchiladas several times now, and they're always a hit! The cheese filling is so creamy and flavorful, and the enchilada sauce is the perfect balance of spicy and tangy. I love that I can use whatever cheese I have on hand, and the en


Salmaan Cumar
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These enchiladas were delicious! The cheese filling was creamy and flavorful, and the enchilada sauce was rich and flavorful. I made a few changes to the recipe, such as using a blend of cheddar and Monterey Jack cheese for the filling, and adding so


John Malome
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I made these enchiladas for a potluck and they were a huge hit! Everyone loved them, and I even got a few requests for the recipe. The cheese filling was creamy and flavorful, and the enchilada sauce was the perfect balance of spicy and tangy. I will


Obi ChommyChoko
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These enchiladas were a great way to use up some leftover cheese. I used a blend of cheddar, mozzarella, and Monterey Jack cheese, and the filling was creamy and flavorful. The enchilada sauce was also very good, with a nice balance of spice and flav


Private 4call
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I've made these enchiladas several times now, and they're always a hit! The cheese filling is so creamy and flavorful, and the enchilada sauce is the perfect balance of spicy and tangy. I love that I can use whatever cheese I have on hand, and the en


Maureen Scott
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These enchiladas were delicious! The cheese filling was creamy and flavorful, and the enchilada sauce was rich and flavorful. I made a few changes to the recipe, such as using a blend of cheddar and Monterey Jack cheese for the filling, and adding so


Biruk Aklilu
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I made these enchiladas for a potluck and they were a huge hit! Everyone loved them, and I even got a few requests for the recipe. The cheese filling was creamy and flavorful, and the enchilada sauce was the perfect balance of spicy and tangy. I will


Shannon Finney
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These enchiladas were a great way to use up some leftover cheese. I used a blend of cheddar, mozzarella, and pepper Jack cheese, and the filling was creamy and flavorful. The enchilada sauce was also very good, with a nice balance of spice and flavor


MD Robiul Islam1
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I was pleasantly surprised by how easy these enchiladas were to make. The recipe was clear and concise, and the enchiladas turned out beautifully. The cheese filling was gooey and flavorful, and the enchilada sauce was rich and flavorful. I will defi


Md maruf Islam
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These enchiladas were delicious! I used a blend of cheddar and Monterey Jack cheese for the filling, and the enchilada sauce was flavorful and had just the right amount of heat. I will definitely be making these again.


Khan Bahai
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I made these enchiladas for my family and they loved them! The recipe was easy to follow and the enchiladas turned out perfectly. I will definitely be making these again.


JBone 5554
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These enchiladas were a hit! The cheese filling was creamy and flavorful, and the enchilada sauce was the perfect balance of spicy and tangy. I will definitely be making these again.