Patrick Oconnell
Enchiladas are a popular dish in Mexico and the US, and there are many ways to make them. A common question that arises when preparing this dish is whether to put cheese on top. The answer is yes! Cheese enchiladas are a delicious and simple meal that can be made in about 30 minutes. Corn tortillas are filled with cheese, rolled up, and placed in a baking dish. The enchiladas are then covered with more cheese and enchilada sauce before being baked in the oven. Once cooked, they can be topped with various ingredients such as cabbage, cotija cheese, avocado, cilantro, jalapeños, and sour cream.
| Characteristics | Values |
|---|---|
| Type of cheese | Cheddar, Monterey Jack, Oaxaca, Colby Jack, Mozzarella, Velveeta, Cotija, Queso Fresco, String Cheese, Cheesillo, Queso Oaxaca, American, Mexican blend, Colby |
| Type of tortilla | Corn, flour |
| Toppings | Shredded cabbage, cotija cheese, chopped tomatoes, sour cream, refried beans, Mexican rice, horchata, shredded lettuce, sliced green onions, chopped fresh cilantro, pickled jalapeños, diced red onions, sliced black olives, avocado, guacamole, pico de gallo, radishes, diced white onion, iceberg lettuce, apple cider vinegar, salt, lime, spinach, black beans, ground beef, shredded beef, ground turkey, shredded chicken, rotisserie chicken, pinto beans, salsa |
| Baking temperature | 350°F |
| Baking time | 10-30 minutes |
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Enchilada sauce
The sauce is typically red and has a base of vegetable broth and flour, thickened by cooking the flour in oil to form a roux. Authentic enchilada sauce uses vegetable broth, but other recipes use tomato sauce or blended diced tomatoes as the base. Some recipes suggest adding in three tablespoons of chili powder for heat and a smoky flavor, but this can be adjusted to suit your taste. Other spices used include cumin, garlic powder, salt, oregano, and cinnamon. For a gluten-free option, a gluten-free flour blend can be used, or the flour can be omitted and replaced with a cornstarch slurry. For a creamy sauce, whisk in some heavy cream.
To make the sauce, heat the oil in a small saucepan over medium heat and add the flour, whisking for one minute. Then, add the spices and whisk for another minute before gradually adding in the tomato sauce and broth, whisking continuously to avoid lumps. Simmer the sauce for around 10-15 minutes, or until it reaches your desired thickness. Finally, season with salt and pepper to taste.
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Cheese types
When making enchiladas, you can use a variety of cheeses, and the type of cheese you use can depend on the flavour you want to achieve and the consistency you want the cheese to have.
A blend of cheeses is often used, and a popular combination is a Mexican blend of sharp cheddar, Colby, and Monterey Jack cheese. This blend is used in a recipe from Love and Lemons, which also includes Oaxaca cheese in the filling. Oaxaca cheese is also used in a recipe from Tastes Better from Scratch, where it is paired with cheddar and Monterey Jack cheese. Oaxaca cheese is also mentioned as a topping in a Reddit post, where it is referred to as a crumbly cheese, rather than a melty one.
Monterey Jack cheese is mentioned in several recipes and is often paired with cheddar. It is also mentioned as a good melting cheese in a Reddit post. Another recipe from Kathryn's Kitchen Blog uses Colby Jack cheese, which is a combination of Colby and Monterey Jack cheese.
Other cheeses that can be used in enchiladas include mozzarella, string cheese, and cotija cheese. Cotija cheese is mentioned as a topping in a recipe from Tastes Better from Scratch, where it is paired with shredded cabbage, chopped tomatoes, and sour cream.
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Filling options
Enchiladas are a versatile dish with a variety of filling options. The most common type of enchilada is made with corn tortillas, but flour tortillas can also be used. For a gluten-free option, opt for corn tortillas. White corn tortillas are more delicate, while yellow corn tortillas are sturdier and hold up better during rolling and baking.
When preparing the tortillas, they should be softened to make them pliable and prevent cracking. This can be done by heating them in a dry skillet, wrapping them in a damp paper towel and warming them in the microwave, or frying them gently in a little oil.
Now, let's explore the filling options:
Cheese: The star of cheese enchiladas! A variety of cheeses can be used, including sharp cheddar, Colby, Colby Jack, Monterey Jack, Oaxaca, velveeta, mozzarella, string cheese, or a Mexican blend. Shredding the cheese yourself ensures it melts beautifully. The cheese is sprinkled or spread onto the tortillas, which are then rolled up and placed in a baking dish.
Beans: Black beans or pinto beans add a creamy texture and earthy flavor to the enchiladas. They can be added to the cheese filling or used as a protein-rich substitute for meat in vegetarian enchiladas. Refried beans are also a popular option and can be mixed with the cheese filling or served as a side dish.
Vegetables: Spinach is a popular choice for enchiladas due to its silky texture. It's important to squeeze out excess water from the spinach to prevent the enchiladas from becoming soggy. Other vegetables such as green chiles, salsa, or green peppers can be added for flavor and texture.
Meat: For a heartier option, shredded chicken, rotisserie chicken, ground beef, shredded beef, or ground turkey can be added to the filling. Typically, about 1/4 to 1/2 cup of meat is added to each tortilla along with the cheese.
Once the enchiladas are filled and rolled, they are covered with enchilada sauce and more cheese before baking. The sauce can be store-bought or homemade, made with tomato sauce, veggie broth, and spices.
Enchiladas are a versatile dish, and you can get creative with your fillings and toppings to suit your taste preferences.
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Baking instructions
To bake your enchiladas, start by preheating your oven to 350°F. Take a 9x13-inch baking dish and spread about 1/4 to 1/2 cup of enchilada sauce on the bottom. If you're making cheese enchiladas, fill each tortilla with a handful of cheese, roll it up tightly and place it seam-side down in the baking dish. Continue this process until all your tortillas are filled and rolled.
Pour the remaining enchilada sauce over the tortillas, ensuring they are completely covered. If the sauce is too thick to spread evenly, add a little water to thin it out. Sprinkle more shredded cheese on top of the enchiladas. You can use a variety of cheeses, such as cheddar, Monterey Jack, Oaxaca, Colby Jack, or a Mexican blend. Cover the baking dish with foil, preferably non-stick or regular foil sprayed with cooking spray to prevent sticking.
Place the enchiladas in the preheated oven and bake for 20 to 25 minutes, or until the cheese has melted and the sauce is hot and bubbly. If you prefer crispier edges on your tortillas, bake them uncovered and increase the baking time by a few minutes.
Once the enchiladas are cooked to your liking, remove them from the oven and let them cool slightly. Top with your choice of garnishes, such as shredded cabbage, cotija cheese, chopped tomatoes, sour cream, avocado, cilantro, jalapeños, or sliced radishes. Serve with a side of refried beans, Mexican rice, or a simple salad of iceberg lettuce with apple cider vinegar and salt.
You can also make these enchiladas ahead of time and refrigerate or freeze them. When ready to serve, simply bake them according to the above instructions, adjusting the baking time as needed.
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Toppings
While enchiladas are typically made with tortillas, cheese, and enchilada sauce, there are a variety of toppings that can be added to enhance the flavor and texture of this dish.
One popular option is to top enchiladas with sour cream, which can be in the form of a sour cream sauce or dollops of sour cream on top. In addition to sour cream, other dairy toppings include shredded cheese, such as cotija cheese, and crumbled queso fresco. These cheeses add a salty, tangy flavor and a creamy texture to the enchiladas.
Fresh toppings such as avocado, cilantro, and jalapeños are also commonly used, providing a contrast to the cheesy filling. Other vegetable toppings include shredded lettuce, sliced green onions, diced red or white onions, sliced black olives, sliced radishes, and chopped tomatoes. If you're looking for a spicy kick, you can add pickled jalapeños or fresh green chiles.
Meat lovers can add shredded or ground meat, such as chicken or beef, on top of their enchiladas. For those who prefer seafood, shrimp can be a tasty addition. If you're looking for a vegetarian option, you can add protein by including beans, such as pinto or black beans, to your toppings.
Feel free to get creative and experiment with different combinations of toppings to find your favorite!
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Frequently asked questions
The best cheese for enchiladas depends on your taste preferences. Some common cheeses used in enchiladas include cheddar, Monterey Jack, Oaxaca, Colby Jack, velveeta, mozzarella, queso Oaxaca, string cheese, and cheesillo.
This depends on how cheesy you want your enchiladas to be! Most recipes call for sprinkling about 1/2 cup of cheese on top of the enchiladas before baking.
Yes, you can add various toppings to enchiladas to enhance their flavor and texture. Common toppings include sour cream, shredded cabbage, cotija cheese, chopped tomatoes, cilantro, avocado, jalapeños, salsa, and lime juice.
The cheese is typically added at two stages: first, shredded or melted cheese is added to the filling inside the tortillas, and second, a layer of shredded or grated cheese is sprinkled on top of the enchiladas before baking.
