Cheese Enchiladas

Cheese enchiladas are a delicious and satisfying dish that can be easily prepared, making them perfect for a weeknight dinner. This recipe allows for flexibility in fillings, so you can customize your enchiladas with various ingredients such as seasoned ground beef, shredded pork, roasted red peppers, or even roasted vegetables in addition to the cheese. If you already have red enchilada sauce prepared, the cooking time will be even shorter. With about an hour of cooking time, you can enjoy flavorful and cheesy enchiladas that are sure to please your taste buds.

MAKES: 6 to 8 servings

TIME: About 1 hour; less if you have premade sauce

INGREDIENTS:

• 2 recipes Red Enchilada Sauce (about 4 cups)
• Neutral oil, like grapeseed or corn, for frying
• 24 small corn tortillas, plus extra for backup
• 3 cups shredded Monterey Jack or cotija cheese
• 1/2 cup crumbled queso fresco for garnish
• 1/2 cup chopped red onion or scallion for garnish
• 1/2 cup chopped fresh cilantro for garnish
• Lime wedges for garnish

INSTRUCTIONS:

1. If you haven’t already prepared the Red Enchilada Sauce, do so now. You can also make the sauce ahead of time and refrigerate it for up to 3 days. Before proceeding, gently reheat the sauce if necessary.
2. Preheat the oven to 350°F (175°C). Spoon a thin layer of the enchilada sauce into the bottom of a 9×12-inch baking dish, ensuring that the bottom is evenly coated.
3. In a large, deep skillet, pour about 1/2 inch of neutral oil (such as grapeseed or corn) and heat it over medium-high heat. Once the oil is hot but not smoking, cook each corn tortilla individually in the oil for about 10 seconds, or until softened and pliable. Add more oil to the pan as needed. Drain the tortillas on paper towels to remove excess oil.
4. Sprinkle a heaping tablespoon of shredded Monterey Jack cheese in the center of each tortilla. Roll the tortillas tightly, forming enchiladas, and place them seam side down in the prepared baking dish. Pack the enchiladas snugly against one another to ensure they stay together during baking.
5. Pour additional enchilada sauce over the top of the enchiladas, ensuring they are well-covered. Bake the enchiladas in the preheated oven for 25 minutes.
6. Once the enchiladas are out of the oven, sprinkle them with crumbled queso fresco, chopped red onion or scallion, and chopped fresh cilantro for garnish.
7. Serve the cheese enchiladas with lime wedges on the side for an extra burst of tanginess. Provide additional enchilada sauce at the table for those who desire more.

VARIATIONS:

• Cheese Enchiladas with Green Sauce (Enchiladas Suisas): Instead of making the red sauce, prepare a double recipe of Green Enchilada Salsa as described in Step 1. Increase the amount of Monterey Jack cheese to 5 cups. Use the remaining cheese to sprinkle on top of the enchiladas before baking.

• Chicken Enchiladas: Omit or reduce the quantity of cheese by half, and use either red or green salsa. Prepare Grilled or Broiled Chicken with Cilantro and Lime. Once the chicken has cooled, remove the meat from the bone and break it into bite-sized pieces. Fill the tortillas with the chicken and cheese, taking care not to overfill them.

Feel free to experiment with different fillings, sauces, and garnishes to create your own personalized cheese enchiladas. Enjoy the comforting flavors of this classic Mexican dish, and savor every bite!