Mexican Food Recipes
Cheese Enchiladas Recipe with Garlic and Spices
Enchiladas are very popular in Mexico and cheese enchiladas are a much loved variety. This recipe combines the flavors of cheddar cheese with Monterey Jack cheese. The oregano, chili, garlic, and cumin add a tasty, spicy flavor. If you do not have a Dutch oven, you can use a heavy stew pot to make this cheese enchiladas recipe.
Enchiladas are one of the most commonly known Mexican recipes outside Mexico, along with tacos, burritos, and fajitas. Actually fajitas are a Tex Mex creation but they are still better known that some traditional Mexican recipes. Enchiladas are similar to burritos but traditional enchiladas use corn tortillas rather than flour tortillas.
In addition, enchiladas have a sauce poured over them and are baked. Enchiladas usually contain cheese but some burritos do not. Sour cream is the perfect accompaniment to this cheese enchilada recipe and you can also serve some guacamole with them. If you want to know how to make cheese enchiladas, read on for our easy to follow and truly mouthwatering cheese enchiladas recipe.
How to Make Cheese Enchiladas
Ingredients -
28 oz can whole tomatoes
2 tablespoons vegetable oil
1 tablespoon chili power
1 onion, chopped
2 cloves garlic, crushed
12 oz shredded Monterey Jack cheese
½ teaspoon salt
⅛ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
12 corn or flour tortillas, 7 inches
¼ cup vegetable oil
1 ½ cups shredded lettuce
Sour cream (optional)
Preparation:
Heat 2 tablespoons of the vegetable oil in a pot over a medium heat and cook the garlic, chili powder, and onion for about 5 minutes in it, stirring frequently, until the onion is soft.
Stir in the oregano, cumin, tomatoes, salt, and pepper and break up the tomatoes with a spoon.
Bring the mixture to a boil, and then turn the heat down to low.
Let the mixture simmer, uncovered, and for about half an hour or until it has thickened.
Preheat the oven to 350 degrees F.
Heat ¼ cup vegetable oil in a skillet, then dip each tortilla in the oil, to soften.
Dip the tortillas in the sauce to coat both sides and then spoon a couple of tablespoons of the cheese on to each one.
Roll the tortilla around the cheese and put them, seam side down, in an ungreased baking dish.
Pour the rest of the sauce over the top and sprinkle with the remaining cheese.
Bake for 15 minutes or until the enchiladas are hot and the cheese has melted.
Top with the lettuce and serve with sour cream.
(Serves 6)
