Cheese Enchiladas: Melty, Gooey, And Perfectly Delicious

Enchiladas are a popular Mexican dish that can be made with a variety of cheeses, depending on personal preference and availability. While enchiladas are traditionally made with corn tortillas, flour tortillas can also be used. The type of cheese used can vary, but it is essential to use a melting cheese such as Monterey Jack, cheddar, Colby, or pepper jack to create a smooth and creamy texture. Mexican blend cheese, a combination of cheeses such as Monterey Jack, cheddar, Colby Jack, and melting cheeses like asadero and Oaxaca, is commonly used in restaurant enchiladas.

For a more authentic flavour, individuals can create their enchilada sauce by adding oil, flour, spices, and chicken broth to a pot. However, canned red or green enchilada sauce is a convenient alternative. Enchiladas can also be customised by adding various ingredients such as sautéed vegetables, sour cream, or different types of meat.

What is the best melting cheese for enchiladas?

Enchiladas are a delicious, family-friendly meal that can be made in advance and frozen for a quick and easy dinner. The best melting cheese for enchiladas is a Mexican-style blend of shredded cheeses that will stretch and melt when hot.

For a restaurant-style enchilada, look for a blend of Monterey Jack, Asadero, and Queso Quesadilla. You can also use a pre-shredded Mexican blend, which usually contains cheddar, asadero, queso quesadilla, and Monterey Jack.

If you want to shred your own cheese, a combination of Monterey Jack and mild or sharp cheddar is a great option. You can also experiment with different types of cheese, such as queso asadero, queso fresco, mozzarella, colby, or pepper jack. For a saltier flavour, sprinkle cotija, queso fresco, or parmesan cheese on top of your enchiladas.

In addition to the type of cheese, the method of preparing the tortillas is also important to ensure that your enchiladas are not soggy. Corn tortillas are traditional, but they can be more prone to cracking and falling apart than flour tortillas. To prevent this, warm the tortillas before filling and rolling them, and be sure not to soak them in sauce for too long.

Now that you know the best melting cheese for enchiladas, you can experiment with different blends and additional ingredients to create your perfect enchilada recipe!

How do you make enchiladas less soggy?

Enchiladas are a delicious meal, but they can often turn into a soggy mess. Here are some tips to prevent that from happening:

Firstly, choose the right tortillas. Corn tortillas are traditional and the better option for enchiladas. They have a distinct flavour that flour tortillas lack, and they also maintain their structure when rolled, so you won't have broken or seeping enchiladas.

Secondly, fry your tortillas! This might seem counterintuitive, but a quick fry will create a barrier on the surface of the tortilla, allowing it to absorb some sauce without disintegrating. It also adds flavour and richness from the oil. Fry each tortilla for about 10 seconds on each side, until it starts to crisp up but is still pliable. You can also lightly brush the tortillas with warm oil if you want to keep the recipe lower in fat.

Thirdly, make your own enchilada sauce instead of using canned sauce. Canned sauce is convenient, but it can make your enchiladas soggy. If you do use canned sauce, you can improve its flavour by combining it with butter, flour, chicken broth, salt, and pepper in a saucepan over medium-high heat. Bring the mixture to a boil and simmer until the sauce thickens.

Another important step is to dip your tortillas in sauce after frying. This will ensure even distribution of the sauce and prevent your enchiladas from getting soggy. Don't soak the tortillas, just lightly coat them. Traditional enchiladas are made with less sauce, and this will help prevent your tortillas from turning into mush.

Finally, don't overstuff or drown your enchiladas in sauce! Use about 2-3 tablespoons of filling per tortilla, and spread about 1 cup of sauce on the bottom of the baking dish to prevent sticking. Once the tortillas are rolled, place them in the dish with the seam side down, and top with cheese and 2-3 cups of sauce.

Now you know how to make perfect, non-soggy enchiladas! As for the type of cheese to use, a combination of shredded cheeses works well. Monterey Jack and cheddar are great choices, and you can also add queso asadero, queso fresco, mozzarella, colby, or pepper jack for extra flavour.

What are some good toppings for cheese enchiladas?

Cheese enchiladas are a delicious and comforting meal, and the great news is that they're very customisable. Here are some ideas for toppings to add the perfect finishing touch to your dish.

Fresh vegetables make a great topping. Try sliced avocado, sliced black olives, diced tomatoes, diced green onions, or diced jalapeno peppers.

If you're looking for something with a bit more kick, salsas such as pico de gallo, guacamole, or spicy salsa are a great option. You could also add dairy toppings such as sour cream, cotija cheese, or queso fresco.

If you're looking to bulk up your meal, why not add some meat? You can add any kind you like. Some popular options include rotisserie chicken, shredded chicken, pork barbacoa, or shredded beef.

If you're vegetarian, you could add some extra veggies to your cheese enchiladas, such as sautéed onions, garlic, bell peppers, zucchini, corn, or beans. For a creamy filling, stir in some sour cream or cream cheese, or mix these in with the enchilada sauce.

Finally, you could add some extra cheese on top. Try queso asadero, queso fresco, mozzarella, Colby, or pepper jack. A sprinkle of cotija, queso fresco, or Parmesan cheese will give a saltier taste.

What kind of cheese goes in a Mexican blend?

A Mexican blend of cheese is perfect for enchiladas, quesadillas, tacos, and other Mexican dishes. There are several types of cheese that can be used in a Mexican blend, and the blend can be customised to your taste preferences.

A simple Mexican blend can be made using three types of cheese: Monterey Jack, Queso Asadero, and Cheddar Cheese. This blend can be customised with spices such as taco seasoning or chilli powder.

Monterey Jack is a popular choice for Mexican dishes, despite not being an authentic Mexican cheese. It is similar in taste and texture to Mexican cheeses such as Chihuahua, Oaxaca, and Asadero. It melts well and is often combined with other cheeses to create a gooey, stretchy blend.

Queso Asadero is a creamy, smooth, and authentically Mexican melting cheese. It is also known as "Queso Quesadilla" due to its popularity in quesadillas, and it is sometimes used on pizzas.

Cheddar cheese is a sharp, tangy, and melty addition to the blend. For a more authentic Mexican flavour, Chihuahua cheese can be used in place of Cheddar.

Other cheeses that can be used in a Mexican blend include Colby Jack, Pepper Jack, Mozzarella, Oaxaca, Cotija, and Manchego. Spices such as cumin, oregano, chilli powder, and cinnamon can also be added to enhance the flavour and create a unique blend.

By combining different types of cheese and adding spices, you can create a Mexican blend that suits your taste preferences and enhances your favourite Mexican dishes.

Can you make enchiladas ahead of time?

Enchiladas are a delicious meal that can be made ahead of time and stored in the refrigerator or freezer for later. This is a great option if you're looking for a convenient and tasty dish to enjoy on a busy weeknight or want to prepare a meal in advance for a cozy evening. Here's a detailed guide on how to make enchiladas ahead of time:

Planning and Preparation:

• Choose your ingredients: Enchiladas are typically made with tortillas, cheese, a filling (such as shredded chicken or beef), and enchilada sauce. You can also add various vegetables, spices, and toppings like sour cream and cilantro.
• Prepare the filling: Combine your chosen filling ingredients and divide them evenly among the tortillas. You can use cooked chicken, beef, beans, or a mixture of your choice.
• Roll and place in a baking dish: Fill each tortilla with the filling, roll them up tightly, and place them seam-side down in a baking dish. At this point, you can cover them with foil and store them in the refrigerator for up to two days or freeze them for up to a month.

Baking Instructions:

• Preheat the oven: When you're ready to bake the enchiladas, preheat your oven to 350-400°F (depending on the recipe).
• Add sauce and cheese: Remove the enchiladas from the refrigerator or freezer and let them thaw if necessary. Pour your chosen enchilada sauce over the enchiladas and top with shredded cheese.
• Bake: Place the baking dish in the oven and bake until the cheese is melted and bubbly. The baking time may vary depending on whether you're baking them straight from the refrigerator or freezer.
• Serve: Let the enchiladas cool for a few minutes, then serve them with your desired toppings and sides.

Tips for Success:

• Avoid oversaucing: While sauce is essential to moisten the tortillas and prevent them from drying out, be careful not to use too much. Enchiladas should be coated but not submerged in sauce.
• Prevent sogginess: Corn tortillas are more prone to becoming soggy than flour tortillas. To prevent this, you can lightly toast or fry the tortillas before filling and assembling them.
• Make-ahead options: If you're preparing enchiladas ahead of time, you can make and store the enchilada sauce separately for up to a week. You can also prepare the filling a few days in advance.

By following these steps and tips, you can easily make enchiladas ahead of time and enjoy a delicious and convenient meal whenever you'd like!

Frequently asked questions