Cheese Pulls: Melting Cheeses For Enchiladas

Enchiladas are a simple, comforting dish that can be made in a variety of ways. A common ingredient in enchiladas is cheese, which adds a gooey, melty texture and rich flavour. The best cheeses for enchiladas are those that melt well, such as Monterey Jack, cheddar, Colby, pepper jack, Oaxaca, and Mexican cheese blends. These cheeses deliver an enticing cheese pull and gooey melt that is perfect for enchiladas. Some people also like to use a combination of cheeses, such as Jack and cheddar, to add sharpness to the dish.

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Monterey Jack, Cheddar, and Oaxaca

When it comes to enchiladas, the best melting cheeses are Monterey Jack, Cheddar, and Oaxaca. These cheeses not only add great flavour but also melt beautifully, giving enchiladas that desirable gooey, cheesy texture.

Monterey Jack is a standard substitute for Mexican cheeses and is often used in enchiladas. It tends to run out of enchiladas when baked, creating a mess, but its flavour and melting properties make it a popular choice nonetheless. Pepper jack is a variation of this cheese with added peppers, which adds a spicy kick to your enchiladas.

Cheddar adds a sharp flavour to enchiladas and melts well. It can be used in the filling and on top of the enchiladas for a delicious, gooey texture.

Oaxaca cheese, also known as quesadilla cheese, is a stretched-curd cheese similar in texture to mozzarella and provolone. It is mild and slightly tangy and melts beautifully, making it perfect for enchiladas. It should be pulled apart into thin strips or strings before being used in the filling of enchiladas.

To make enchiladas with these cheeses, you can fill your tortillas with a blend of shredded Monterey Jack, Cheddar, and Oaxaca cheeses, along with black beans and steamed spinach. Roll the tortillas closed and place them in a baking dish. Top with more sauce and cheese, then bake until the cheese is melted and the tortillas are crisp.

For a creative twist, top your enchiladas with diced avocado, sliced jalapeños, radishes, diced white onion, shredded cabbage, or a dollop of sour cream.

Melting cheese types

Enchiladas are a comforting and delicious dish, and the cheese is a key ingredient. The best cheeses for enchiladas should melt well and create a smooth, creamy texture and rich flavour. The proteins and fats in the cheese meld together when heated, creating the perfect gooey, melty cheese enchilada.

There are several types of cheese that are particularly good melters and work well in enchiladas. One of the most popular choices is Monterey Jack, which delivers an enticing cheese pull and a gooey melt. It is a mild cheese, so it won't overpower the other flavours in the dish. Pepper jack is a variation of this cheese with added peppers, which adds a spicy kick to your enchiladas.

Another excellent melting cheese is cheddar, which is often paired with Jack cheese in enchiladas. Cheddar adds a sharp flavour to the dish and balances out the mildness of the Jack cheese. White cheddar is a popular choice, but some people also use greasy cheddar or a combination of both.

Oaxaca cheese is also a good melting cheese and is commonly used in enchiladas. It is a type of string cheese with a slightly tangy flavour, and it melts beautifully. It is often used in combination with other cheeses, such as cheddar or Jack, to add a unique flavour to the dish.

Some other melting cheeses that can be used in enchiladas include Colby, queso fresco, asadero, and queso quesadilla. Mexican restaurants often use a combination of these cheeses, and they can be found in pre-shredded Mexican cheese blends. These blends typically contain a mix of cheddar, asadero, queso quesadilla, and Monterey Jack.

Mexican cheese blends

To make the best enchiladas, you need a cheese that melts well and has a good flavour. While there are many types of cheese that can be used, a blend of Mexican cheeses is a popular choice.

Shredded Mexican cheese blends are a mix of cheeses that melt and stretch, giving you that restaurant-style enchilada experience. These blends typically include Monterey Jack, Cheddar, Queso Quesadilla, and Asadero cheeses. The Monterey Jack and Cheddar add a sharp flavour, while the Jack, Queso Quesadilla, and Asadero melt beautifully. You can find these blends pre-made at most grocery stores, or you can make your own by shredding and mixing the cheeses yourself.

One popular blend is the Old El Paso Mexican Style 4 Cheese Blend, which includes Monterey Jack, Cheddar, Queso Quesadilla, and Asadero cheeses. This blend is perfect for enchiladas, as it melts evenly and has a gooey, savoury flavour.

Another option is to create your own blend by mixing shredded Monterey Jack, Cheddar, and Oaxaca cheese. This combination provides a sharp flavour from the Cheddar and a beautiful melt from the Jack and Oaxaca. You can use this blend in the filling and on top of the enchiladas.

When making enchiladas, it's important to note that not all cheeses melt well. For example, queso fresco is best sprinkled cold on top of the enchiladas before serving, as it does not melt easily. Similarly, Oaxaca and asadero are better suited for quesadillas than enchiladas.

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Toppings and sides

While cheese is an essential ingredient in enchiladas, toppings and sides play a crucial role in enhancing the dish's overall flavour, texture, and presentation. Here are some ideas for toppings and sides to accompany your cheesy enchiladas:

Toppings

When it comes to toppings, fresh ingredients are key to brightening up the dish and adding a contrast in textures and flavours. Here are some options:

• Avocado: Diced or sliced avocado adds a creamy texture and a touch of freshness to the enchiladas.
• Cilantro: Chopped cilantro brings a bright, herbal flavour and a pop of colour to the dish.
• Jalapeños: Sliced jalapeños offer a spicy kick and a crunchy texture.
• Lime: A squeeze of lime juice adds a tangy citrus note to the enchiladas.
• Sour Cream: A dollop of sour cream provides a creamy, tangy contrast to the spicy, cheesy enchiladas.
• Vegetables: Sliced radishes, diced white onion, shredded cabbage or lettuce can add a crunchy texture and a fresh taste.

Sides

Enchiladas are typically served with sides that complement the flavours and provide a well-rounded meal. Here are some suggestions:

• Rice: Cooked rice, such as Mexican rice or cilantro-lime rice, is a common side dish that helps soak up the flavours of the enchiladas.
• Beans: Refried beans, black beans, or pinto beans are excellent choices to accompany the enchiladas and provide additional protein and fibre.
• Salads: A fresh green salad or a Mexican-style corn salad can add a crunchy texture and a healthy element to the meal.
• Guacamole: A side of guacamole is perfect for dipping tortilla chips or adding an extra creamy element to the dish.
• Salsas: Serve your enchiladas with a variety of homemade salsas, such as pico de gallo or a spicy tomato salsa.

Enchilada sauce

Enchiladas are a delicious, comforting dish that can be easily adapted to suit your taste preferences. While the cheese is an important component, the enchilada sauce also plays a key role in bringing the flavours together.

A good enchilada sauce should complement the cheese and other fillings, enhancing the overall taste and texture of the dish. The sauce can be made from a variety of ingredients, but typically includes a base of tomato sauce or paste, broth or stock, and a range of spices. For a red enchilada sauce, you can use chicken broth, while a vegetable broth will create a vegetarian option. Spices such as chilli powder, cumin, smoked paprika, and oregano can be added to taste, and the sauce can be adjusted for spiciness by using mild, regular, or hot chilli powder.

To make the sauce, heat some vegetable oil in a saucepan over medium heat. Whisk in flour and cook for about a minute, then add your chosen spices and continue whisking until fragrant. Whisk in the tomato paste until smooth, and then slowly pour in the broth while continuing to whisk, creating a smooth sauce. Increase the heat and simmer the sauce for a few minutes until it thickens. Allow the sauce to cool slightly before using it, or store it in an airtight container in the fridge for up to five days. The sauce can also be frozen.

When assembling the enchiladas, spoon the sauce over the tortillas, ensuring they are completely coated. This helps to soften the tortillas and blend the flavours. You can fill the tortillas with your chosen cheese and other fillings, such as beans, vegetables, or meat. Top with more sauce and cheese, then bake until the cheese is melted and the edges of the tortillas are crisp.

Experiment with different cheeses and sauces to find your perfect combination. For a classic option, Monterey Jack is a popular choice, often paired with cheddar for a good balance of sharpness and meltability. Other cheeses to try include Oaxaca, pepper jack, Colby, or queso fresco.

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