Cheese For Authentic Mexican Enchiladas: Choosing The Right Type

Authentic Mexican enchiladas are typically made with corn tortillas, a homemade red enchilada sauce, and a blend of cheeses. While there are many variations of this classic dish, the key to achieving the perfect authentic cheese enchiladas lies in the choice of cheese and the preparation method. The right combination of cheeses will ensure a delicious, melty blend that oozes out of the enchiladas, making them irresistible.

Queso fresco

To make enchiladas with queso fresco, start by preparing the tortillas. Corn tortillas are traditionally used and can be either store-bought or homemade. Dip each tortilla in a red enchilada sauce, made from dried chiles, garlic, salt, and water, then fry them in oil for a few seconds on each side. You can also coat the tortillas in sauce by placing them fully into the sauce, flipping, and allowing the excess to drip off.

Once the tortillas are coated, it's time to add the filling. Place about 2-4 tablespoons of crumbled queso fresco along the centre line of each tortilla and roll them up tightly. Place the stuffed tortillas seam-side down in a baking dish or skillet. Repeat this process until all the tortillas are stuffed and placed in the dish.

After all the tortillas are rolled up, cover them with any remaining enchilada sauce and sprinkle with more queso fresco. You can also add other toppings such as onions, Mexican crema, or shredded lettuce.

Bake the enchiladas in the oven at 350°F for 20-30 minutes, or until the cheese has melted and the sauce is hot and bubbly. For a more authentic experience, serve the enchiladas with refried beans and Mexican rice.

Monterey Jack

When preparing enchiladas with Monterey Jack, it is important to use freshly grated cheese for the best flavour and texture. Pre-grated cheese can be used if time is a factor, but freshly grated will always be superior. The cheese is placed in the centre of the tortilla, which is then rolled up and placed in a baking dish.

To ensure the tortillas are pliable and easy to roll, they should be warmed before filling. This can be done by wrapping them in a damp paper towel and microwaving in batches for 20-45 seconds, or until soft. The tortillas can also be lightly fried in oil for 30 seconds on each side, but be careful not to overcook, as this will make them crispy and difficult to roll.

For an extra layer of flavour, the tortillas can be coated in enchilada sauce before filling and rolling. This allows the sauce to soak into the tortilla, creating a more authentic restaurant-style enchilada. The sauce can be homemade or store-bought, and there are many recipes available that use a blend of spices, broth, and flour to create an authentic Tex-Mex flavour.

Once the enchiladas are assembled, they are baked in the oven and served hot. This classic Mexican dish is sure to impress, and with Monterey Jack as the star ingredient, it's sure to be a crowd-pleaser!

Cheddar

When preparing enchiladas with cheddar, it is important to grate the cheese freshly. Freshly grated cheese has superior flavour and texture compared to pre-shredded cheese. However, if time is a concern, a high-quality bag of Mexican-blend shredded cheese can be used instead. For the best results, it is recommended to use 4 cups of shredded cheese for a standard batch of enchiladas.

In addition to its flavour and melting properties, cheddar is also a good source of protein and calcium. This makes it a nutritious option for enchiladas, providing essential nutrients while also delivering great taste.

When assembling enchiladas with cheddar, it is recommended to coat the tortillas in sauce before adding the cheese. This allows the sauce to soak into the tortilla, creating a more authentic texture and flavour. The tortillas should be filled with a light layer of cheese, about 2-4 tablespoons, before being rolled up. This ensures that the enchiladas are not overstuffed and allows for a better balance of flavours and textures.

Mexican-blend shredded cheese

While there are many variations, a Mexican-blend shredded cheese will usually include Monterey Jack, asadero, and queso quesadilla. Some blends also include medium or sharp cheddar, which adds a salty tang. If you want to avoid the sharpness, simply opt for a blend without cheddar.

When choosing a Mexican-blend shredded cheese, look for one with a creamy texture and a mild to medium flavour. This will ensure that your enchiladas have a smooth, rich taste that complements the other ingredients without being overpowering.

Some popular brands offering Mexican-blend shredded cheese include Kraft, Tillamook, and Trader Joe's. These blends are perfect for enchiladas, nachos, and quesadillas.

If you're looking for a vegan option, Field Roast Chao Creamery offers a plant-based Mexican-style blend that is reportedly very tasty and ideal for vegan taco night.

Red enchilada sauce

Ingredients

You will need the following ingredients to make a basic red enchilada sauce:

• Oil (olive oil, avocado oil, or a neutral-flavoured oil)
• Flour (all-purpose flour, whole wheat flour, or a gluten-free blend)
• Chili powder (American-style, which is a blend of various chillies and seasonings)
• Cumin
• Garlic powder
• Oregano
• Tomato paste
• Broth (vegetable or chicken)
• Salt
• Optional: cinnamon, apple cider vinegar or distilled white vinegar

Method

• Warm the oil in a medium-sized pot over medium heat.
• Add the flour and cook, whisking constantly, until fragrant and slightly deepened in colour.
• Add the chili powder, cumin, garlic powder, oregano, and any other spices you wish to include. Continue whisking and cooking for about 1 minute.
• Whisk in the tomato paste, then slowly pour in the broth while continuing to whisk to remove any lumps.
• Bring the mixture to a simmer, then reduce the heat and cook for about 5-7 minutes, or until the sauce has thickened.
• Remove from the heat and season with salt, vinegar (if using), and freshly ground black pepper to taste.

Variations

This basic recipe can be modified in several ways to suit your taste:

• To make it gluten-free, use a gluten-free flour blend or cornstarch slurry (equal parts cornstarch and cold water) to thicken the sauce.
• For a creamy sauce, whisk in some heavy cream.
• To increase the spice level, add a pinch of cayenne pepper or use ancho chili powder instead of regular chili powder.
• For a smokier flavour, replace some of the chili powder with chipotle chili powder.
• Add a few tablespoons of tomato paste to make the sauce more tomatoey.

Frequently asked questions