Cheese Enchiladas: Perfect Pairings And Melty Toppings

Enchiladas are a popular Mexican dish that combines corn or flour tortillas with a variety of fillings and sauces. When it comes to cheese enchiladas, the type of cheese used can vary depending on personal preference and availability. Some common types of cheese used in enchiladas include Monterey Jack, cheddar, Colby, pepper jack, queso fresco, asadero, Oaxaca, mozzarella, and cotija. The choice of cheese ultimately depends on the desired flavour and texture, with some cheeses offering a gooey melt, while others provide a saltier or tangier taste.

Monterey Jack

When making enchiladas, it is important to lightly toast the tortillas before filling and rolling them. This adds flavour and makes the tortillas more pliable and easier to work with. For the enchiladas themselves, a combination of Monterey Jack and cheddar is grated and mixed with diced green chillies and green onions. This mixture is then placed in the centre of each tortilla, which is then rolled up and placed in a baking dish. The enchiladas are then covered with a generous amount of sauce and baked in the oven until the cheese is melted and bubbly.

In addition to its use in enchiladas, Monterey Jack is also a popular choice for quesadillas, nachos, and other Mexican dishes. It is a key ingredient in many Mexican blends of cheese, which are commonly used in restaurants and can be purchased pre-shredded for convenience.

Cheddar

Types of Cheddar

Combining Cheddar with Other Cheeses

Amount of Cheddar to Use

When making enchiladas, it's important to use the right amount of cheese to create a balanced dish. For a standard-sized batch of enchiladas (serving 4-6 people), you will typically need around 12-16 ounces of shredded cheddar cheese. This amount can be adjusted to your personal preference, but remember that too much cheese can make the enchiladas greasy, while too little may result in a dry filling.

Preparing the Cheddar for Enchiladas

To use cheddar in enchiladas, it is best to shred the cheese beforehand. Shredding the cheese increases its surface area, allowing it to melt more easily and creating a stretchier texture when combined with other cheeses. You can shred the cheddar by hand or use a food processor for quicker results. Additionally, toasting the tortillas before filling them can enhance the flavour of the enchiladas and make them more pliable, reducing the risk of them cracking or breaking.

Adding Extras to Cheddar Enchiladas

While cheddar is a delicious cheese on its own, you can elevate your enchiladas by adding extra ingredients to the filling. Try mixing in some sour cream or cream cheese for a creamier, richer filling. Diced green chillies, onions, garlic, and spices such as cumin and garlic powder can also enhance the flavour of your cheddar enchiladas. Experiment with different combinations to find your perfect recipe!

Oaxaca

To make enchiladas with Oaxaca cheese, start by warming the tortillas slightly so they are pliable and do not crack when assembling. You can do this by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Next, prepare the enchilada sauce by heating vegetable oil in a saucepan over medium heat. Add flour and whisk until smooth, then add spices such as chili powder, garlic powder, cumin, and oregano. Continue whisking until the mixture is thickened and fragrant, about 1-2 minutes. Add chicken or vegetable broth and whisk until smooth, then continue cooking until slightly thickened.

To assemble the enchiladas, dip each tortilla into the sauce until soft and place it into a greased baking dish. Add shredded Oaxaca cheese, roll up the tortilla, and place it seam-side down in the dish. Continue this process until your pan is full.

Once all the enchiladas are assembled, pour the remaining sauce over them and sprinkle with more cheese. Bake the enchiladas in the oven at 350 degrees Fahrenheit for 20-25 minutes, or until the cheese is bubbly and golden brown.

You can also add other ingredients to your enchiladas, such as chicken, beef, or vegetables, to make them even more delicious. Enjoy your homemade Oaxaca cheese enchiladas!

Asadero

Aged Asadero, also known as queso añejo, has a firmer texture and a sharper flavour. It has a lower moisture content and a more crumbly texture, making it ideal for grating over dishes like tacos, soups, and pasta. This variety is also delicious when sliced and served on a cheese platter with fruits, nuts, and crackers.

When selecting Asadero cheese, look for a smooth, creamy texture with a slightly elastic feel. The cheese should have a mild, slightly tangy flavour with hints of butter and nuts. In terms of appearance, it should have a pale yellow colour and a smooth, even rind. Avoid any cheese with cracks, mould, or off-putting odours, as these may indicate spoilage or improper aging.

Mozzarella

Choosing the Right Mozzarella

Preparing the Enchilada Filling

When using mozzarella for your enchiladas, you can create a simple yet tasty filling. Start by shredding or grating the mozzarella to ensure even melting. You can combine it with other cheeses, such as Monterey Jack or cheddar, to enhance the flavour and create a more complex blend. Additionally, consider adding diced green chillies, sour cream, and spices like garlic powder, cumin, and salt to create a creamy and flavourful filling.

Assembling the Enchiladas

To assemble your mozzarella enchiladas, follow these steps:

• Preheat your oven to a temperature between 350°F and 400°F.
• Warm your tortillas in a pan over medium-high heat for a few seconds on each side to make them more pliable and easier to work with.
• Prepare a baking dish by spreading a layer of enchilada sauce on the bottom.
• Fill each tortilla with the mozzarella filling, adding about 1/3 to 1/2 cup of the mixture.
• Roll the tortillas into cylinders and place them seam-side down in the baking dish.
• Repeat this process until you've filled the dish with enchiladas.
• Spread additional enchilada sauce over the top of the enchiladas, ensuring they are well coated.
• Sprinkle more shredded mozzarella on top for an extra cheesy finish.

Baking and Serving

Cover the baking dish with foil and place it in the preheated oven. Bake your mozzarella enchiladas for 15 to 20 minutes, then remove the foil and continue baking for an additional 5 minutes to achieve a melted and bubbly cheese topping. Once done, let the enchiladas cool for a few minutes before serving. Toppings such as sour cream, pico de gallo, avocado, cilantro, and green onions can be offered on the side, allowing your guests to customise their plates.

Frequently asked questions