Cheese And Enchiladas: The Perfect Melty Combination

Enchiladas are a delicious Mexican dish that combines tortillas, cheese, and a variety of other ingredients to create a flavourful and comforting meal. While there are many types of enchiladas, one of the most popular varieties is cheese enchiladas. The best cheeses for enchiladas are those that melt well, such as Monterey Jack, cheddar, Colby, or pepper jack. Mexican restaurants often use queso fresco, asadero, or a combination of cheeses. Pre-shredded Mexican cheese blends are also a convenient option, usually containing a mix of cheddar, asadero, queso quesadilla, and Monterey Jack.

Monterey Jack, Cheddar, Colby, or Pepper Jack

Monterey Jack, Cheddar, Colby, and Pepper Jack are all great cheeses to use in enchiladas. They are all melting cheeses, which is important for getting that gooey, smooth, and creamy texture in enchiladas.

Monterey Jack is a semi-firm, creamy, and mild-flavoured cheese that originated in present-day San Diego in the 1700s. It is a great baseline cheese because of its mild flavour and excellent melting properties. It is commonly used in Mexican-American food, and it is often mixed with other cheeses to create new varieties, such as Colby Jack and Pepper Jack.

Cheddar is a well-known cheese that adds sharpness to enchiladas. It is a good complement to Monterey Jack, as the two cheeses deliver an enticing cheese pull and gooey melt when combined.

Colby is an orange, semi-hard cow's milk cheese that originates from Wisconsin. It has a subtle, nutty flavour and offers a rich orange hue to enchiladas. When mixed with Monterey Jack, it creates Colby Jack cheese.

Pepper Jack is a variation of Monterey Jack that includes sweet peppers, fresh herbs, habanero chillies, garlic, and jalapenos. It adds a spicy kick to enchiladas, providing a contrast to the creamy texture and rich flavour of the dish.

When choosing cheese for enchiladas, it is essential to consider the desired flavour profile and level of spiciness. These four cheeses can be used individually or in combination to create a unique taste and texture. Additionally, they can be paired with various ingredients, such as vegetables, sour cream, or cream cheese, to further enhance the enchiladas.

Mexican-style shredded cheese blends

Monterey Jack is a popular choice for enchiladas due to its enticing cheese pull and gooey melt. It pairs well with mild or sharp Cheddar, offering a combination of sharpness and tanginess. Asadero, also known as queso quesadilla, is another common component of Mexican blends, known for its melting properties. Colby Jack, a mix of Colby and Monterey Jack, adds a mild, creamy flavour and a smooth texture. Oaxaca, or Quesillo, is a stringy, melty cheese that is often used in Mexican cuisine and pairs well with other cheeses in a blend.

These blends can be purchased pre-shredded at grocery stores, making them a convenient option for enchilada recipes. The combination of cheeses ensures that the enchiladas have the perfect cheese pull and melt, creating a restaurant-style experience. The blend of Monterey Jack, Asadero, and Queso Quesadilla is a popular choice, offering a balance of flavours and textures.

In addition to the standard Mexican blend, some variations include other cheeses such as Colby or Pepper Jack. These blends can be customised to suit personal preferences, adding more spicy ingredients or vegetables to enhance the flavour and texture. For a saltier taste, toppings such as Cotija or Queso Fresco can be sprinkled on top of the enchiladas.

Corn or flour tortillas

The tortilla is the foundation of an enchilada, so it's important to choose the right one. While flour tortillas are a popular choice for burritos and tacos, corn tortillas are the traditional choice for enchiladas and offer a distinct flavour that flour tortillas lack. Corn tortillas also hold up better in sauce and have a more tender texture, making them easier to eat.

However, if you prefer flour tortillas or simply have some that need using up, they can still be used to make tasty enchiladas. One way to improve the texture of flour tortillas is to toast them in a hot skillet for a few seconds on each side before filling and rolling them. This adds a barrier that prevents the tortillas from absorbing too much sauce and becoming soggy.

Another option is to flash-fry the tortillas in oil for about 10 seconds on each side. This will make them crispy on the outside but still pliable, and add a little extra flavour. Just be sure to drain the excess oil on a paper towel afterwards.

If you're set on using flour tortillas, it's best to avoid overstuffing them, as this can cause them to rip. Stick to around 2-3 tablespoons of filling per tortilla and you should be fine.

So, while corn tortillas are the traditional choice and offer better texture and flavour, you can still make delicious enchiladas with flour tortillas if you follow a few simple tips.

Enchilada sauce

Making Enchilada Sauce

A simple enchilada sauce can be made with everyday ingredients from your fridge and pantry. To make a red enchilada sauce, you will need:

• Vegetable oil
• Flour
• Chili powder
• Onion powder
• Dried oregano
• Garlic powder
• Cumin
• Tomato paste
• Chicken or vegetable broth

To make the sauce, heat some vegetable oil in a saucepan over medium heat, then whisk in the flour and cook for about a minute. Next, add your seasonings and spices, whisking until they become fragrant. Whisk in the tomato paste, then slowly pour in the broth while continuing to whisk, creating a smooth sauce. Increase the heat and simmer until the sauce thickens.

Secondly, enchilada sauce can be poured over the enchiladas before baking. This ensures that the tortillas soften during baking and do not become tough and dry. It is important to ensure that all parts of the tortillas are covered in sauce, as any uncovered spots will come out hard and dry.

Storing Enchilada Sauce

Fillings: vegetables, sour cream, cream cheese, meat, etc

Enchiladas are a versatile dish that can be customised with various fillings and ingredients. Here are some ideas for fillings and toppings to make your enchiladas delicious and satisfying:

Vegetables

Roasted vegetables make a tasty and nutritious filling for enchiladas. You can use a variety of vegetables such as bell peppers, onions, zucchini, sweet potatoes, cauliflower, mushrooms, asparagus, broccoli, carrots, corn, eggplant, green beans, leeks, parsnips, potatoes, tomatoes, or yellow squash. Simply dice them into even-sized pieces, toss with olive oil, season with salt and pepper, and roast until softened before adding them to your enchiladas.

Sour Cream

Sour cream is a popular addition to enchiladas, providing a creamy texture and tangy flavour. It can be mixed into the filling or used as a topping. Sour cream chicken enchiladas are a classic example, where the sour cream is mixed with chicken broth and spices to create a creamy sauce that complements the chicken filling.

Cream Cheese

Cream cheese adds a rich and creamy dimension to enchiladas. It melts beautifully and blends well with other ingredients. Cream cheese enchiladas often feature a mixture of cream cheese, sour cream, shredded cheese, onion, green chiles, and seasonings, creating a decadent and flavourful filling.

Meat

Meat is a common filling for enchiladas, adding protein and savoury flavours. You can use cooked chicken, ground beef, shredded beef, pork, or turkey. For example, beef enchiladas often feature a filling of ground beef, refried beans, black beans, and spices, resulting in a hearty and flavourful dish. Chicken enchiladas can be made with shredded chicken, sour cream, cream cheese, and green chiles for a creamy and satisfying option.

Feel free to experiment with different combinations of fillings and toppings to create your own unique enchilada recipe!

Frequently asked questions