Cheese Enchilada: What's Inside?

Cheese enchiladas are a popular dish in Mexican cuisine, and the type of cheese used can vary depending on the recipe and regional preferences. Some of the most commonly used cheeses in cheese enchiladas include Monterey Jack, Cheddar, Mexican blend cheese, and Asadero. Other options include Colby Jack, Queso Quesadilla, Oaxaca, Mozzarella, and more. The choice of cheese often depends on factors such as melting properties, stretchiness, and flavour.

What is the best cheese to use for cheese enchiladas?

The best cheese to use for cheese enchiladas depends on the flavour profile and texture you want to achieve. Enchiladas are a great dish to experiment with, as there are so many different types of cheese that can be used.

Melting Cheeses

A melting cheese is best for the signature gooey, stretchy, and creamy texture that is often desired in enchiladas. Some melting cheeses that can be used include:

• Monterey Jack
• Cheddar (mild, sharp, or smoked)
• Colby
• Pepper Jack
• Mozzarella
• Asadero
• Queso quesadilla
• Oaxaca or string cheese
• Chihuahua
• American

Combinations

Using a combination of at least two cheeses will create a more complex flavour and enhance the texture. Mexican restaurants typically use a combination of queso fresco and asadero, or a blend of several cheeses. A pre-shredded Mexican blend is a convenient option that usually contains a mix of cheddar, asadero, queso quesadilla, and Monterey Jack.

Other Cheeses

Some other cheeses that can be used in enchiladas include:

• Sour cream or cream cheese for a creamy filling
• Cotija or queso fresco for a saltier flavour
• Parmesan
• Taco seasoning or chili powder can be added to enhance the flavour of the cheese

Tortillas

The type of tortilla used can also affect the choice of cheese. Corn tortillas are traditionally used for enchiladas, but flour tortillas can be used for a chewier texture and a sturdier wrap. Corn tortillas are more prone to cracking and can be soaked in sauce or lightly fried before filling to prevent this.

How to roll enchiladas without breaking the tortillas?

How to Roll Enchiladas Without Breaking the Tortillas

Enchiladas are a delicious Mexican dish that can be made with a variety of fillings, sauces, and tortillas. However, one common issue when making enchiladas is that the tortillas tend to crack or split when rolled. Here are some tips to help you roll enchiladas like a pro without breaking the tortillas:

Choose the Right Tortillas

The type of tortilla you use can make a difference in how well they roll without breaking. Corn tortillas are the more authentic choice and are better at holding their shape and texture. On the other hand, flour tortillas are more likely to become soggy after being coated in sauce. If you choose corn tortillas, it is important to prepare them correctly to ensure they don't crack.

Prepare the Tortillas

Before filling and rolling your enchiladas, it is crucial to soften the tortillas to prevent cracking. Here are some methods to achieve this:

• Wrap the tortillas in damp paper towels and microwave them for about 30 seconds to 45 seconds. This creates steam and makes the tortillas more pliable.
• Flash fry the tortillas in hot oil for a few seconds on each side. This method is suggested by a Mexican user and is claimed to be the authentic way to prepare corn tortillas for enchiladas.
• Warm the tortillas in a dry skillet or pan until softened and pliable. This method is especially useful if you are using flour tortillas.
• Dip the tortillas in enchilada sauce or chicken broth before filling and rolling them. This will not only soften the tortillas but also add extra flavour to your dish.

Fill and Roll

Once your tortillas are softened and ready to go, it's time to add the filling. It is important not to overstuff the tortillas, as this can lead to breakage. Add your filling of choice, tuck in the edges, and gently roll the tortillas. Place them seam-side down in a baking dish.

Final Steps

After your enchiladas are rolled and placed in the baking dish, you can add more sauce and cheese on top. Bake them in the oven according to your recipe instructions, and enjoy your delicious, crack-free enchiladas!

What kind of tortillas are best for enchiladas?

Enchiladas are a delicious, easy-to-make dish that can be customised to anyone's taste preference. While the type of tortilla you use is a matter of personal preference, corn tortillas are the traditional choice for enchiladas. However, flour tortillas are also a popular option and can be used if that's what you have on hand.

Corn Tortillas

Corn tortillas are the traditional choice for enchiladas and offer a more authentic flavour. They are typically smaller than flour tortillas, so you will need to use nearly double the quantity when making enchiladas. Corn tortillas can be tricky to work with as they are more temperamental and prone to cracking when rolled. However, there are a few tricks you can use to prevent this. One method is to flash-fry the tortillas for about 10 seconds on each side in a lightly oiled skillet before rolling. Alternatively, you can dip the tortillas briefly in warm enchilada sauce before rolling them up.

Corn tortillas are also more delicate than flour tortillas and require softening before they are rolled and baked. This can be done by lightly frying them in a little oil, which also enhances their flavour. Sturdy yellow corn tortillas hold up better than more delicate white corn tortillas.

Flour Tortillas

Flour tortillas are a good alternative if you don't have corn tortillas on hand or prefer a less traditional option. They are commonly used in Tex-Mex and American-style enchiladas and are much easier to roll than corn tortillas. However, some people find that flour tortillas can become gummy or soggy, especially when reheated. They also have a stronger gluten content, making them stretchier and better suited for holding ingredients without breaking.

When choosing flour tortillas for enchiladas, opt for 7- or 8-inch tortillas, which fit best in most pans.

Final Thoughts

Ultimately, the type of tortilla you use for enchiladas is a matter of personal preference. Corn tortillas are traditional and offer a more authentic flavour, but they can be tricky to work with. Flour tortillas are a good alternative, especially if you want a less traditional option or prefer a softer tortilla.

How do you make enchilada sauce?

How to Make Enchilada Sauce

Enchilada sauce is easy to make at home and tastes delicious. The process is straightforward and involves making a simple roux, adding spices and broth, and then simmering until thickened. Here is a step-by-step guide on how to make a classic enchilada sauce.

Ingredients:

• Oil (vegetable, avocado, or olive oil)
• Flour (all-purpose or gluten-free)
• Spices: chili powder, garlic powder, cumin, oregano, and optional cinnamon
• Tomato paste (optional)
• Broth (vegetable or chicken)
• Salt and pepper to taste

Method:

Step 1: Make a Roux

Heat oil in a saucepan over medium heat. Add flour and whisk until combined. Cook this mixture, known as a roux, for about 1-2 minutes.

Step 2: Add Spices

Add the spices to the roux: chili powder, garlic powder, cumin, oregano, and a pinch of cinnamon (if desired). Mix until well combined and slightly deepened in colour.

Step 3: Add Broth

Pour in the broth gradually while whisking continuously to avoid lumps. Continue whisking until the mixture is smooth.

Step 4: Simmer

Bring the mixture to a simmer and reduce the heat to maintain a gentle bubble. Cook the sauce for about 10-15 minutes, stirring often, until it thickens.

Step 5: Season and Serve

Remove the sauce from the heat and season with salt and pepper to taste. You can also add a splash of vinegar to enhance the flavour. The sauce is now ready to be used in your favourite enchilada recipe!

Tips and Variations:

• For a gluten-free option, use a gluten-free flour blend or thicken the sauce with a cornstarch slurry.
• To make it creamier, whisk in some heavy cream.
• Adjust the spice level to your preference. For a spicier sauce, add cayenne pepper or use ancho chili powder. For a milder sauce, reduce the amount of chili powder.
• For a smokier flavour, add chipotle chili powder.
• You can also add tomato paste or tomato sauce for a more tomato-based enchilada sauce.

This classic enchilada sauce is a great base for customisation and will elevate your enchilada game to the next level!

What are some good toppings for cheese enchiladas?

Cheese enchiladas are a delicious, family-friendly meal that can be made in a variety of ways. The best cheese to use in cheese enchiladas is a blend of Mexican cheeses, such as Monterey Jack, Asadero, Queso Quesadilla, Cheddar, or Colby Jack. These cheeses melt easily and give the dish a restaurant-style, stretchy, cheesy texture.

Once you've assembled and baked your cheese enchiladas, it's time to add some toppings. Fresh vegetables like sliced avocado, black olives, diced tomatoes, green onions, and jalapeno peppers are great options. You can also add some extra spice with salsas like Pico de Gallo, Guacamole, or Avocado Cream Sauce. If you're looking for something more creamy, try adding a dollop of sour cream or some crumbled cotija or queso fresco cheese.

If you're looking to bulk up your cheese enchiladas, you can add some protein. Try adding some shredded chicken, beef, or rotisserie chicken to the filling. You can also serve your enchiladas with a side of refried beans, Mexican rice, or a fresh salad.

• Sour cream, guacamole, and green onions for a creamy, colourful dish.
• Shredded lettuce, sliced green onions, cilantro, pickled jalapenos, and diced red onions for a fresh and spicy kick.
• Cotija cheese, shredded cabbage, and chopped tomatoes for a crunchy, cheesy delight.
• Black beans, cucumber salad, or cowboy caviar to add some fibre and texture.
• Cilantro lime rice to lighten up the flavours and add a zesty touch.

Frequently asked questions