Easy and Best Cheese Enchiladas Recipe for Amateur
Are you a cheese lover who love Mexican cuisine and want to learn how to cook one? Choosing cheese enchiladas recipe as your starter pack is definitely a great idea. Enchilada is one of the famous Mexican food next to taco. But if you are paying attention, the only difference between enchilada and taco is the use of red sauce. Enchilada is essentially a taco soaked with red sauce produced from chili pepper. The first time it was introduced, enchilada was simply tortilla dipped into red sauce. With the assimilation of many cultures, people started to create enchiladas with fillings. Mexican enchilada is usually filled with meats. But this food became popular in America, and American started to develop more fillings, such as vegetables, potatoes, and even cheese. Thus, easy cheese enchilada recipe was developed.
There are a lot of easy cheese enchilada recipe that you can find in the internet. However, Easy and Best Cheese Enchiladas Recipe for Amateur can be a hassle for some people. In this article, we will describe the best cheese enchilada recipe that is beginner-friendly for you. This easy cheese enchilada recipe only takes around 50 minutes, with 25 minutes baking time and 25 minutes preparation. This cooking time is very fast, making this best cheese enchilada recipe for busy people.
Ingredients (8 servings):
- Salt, ½ tsp.
- Pepper, ½ tsp.
- Cheddar cheese, 10 ounces, shredded and divided
- Monterey Jack cheese, 16 ounces, shredded
- Medium onions, 2 pieces, chopped
- Dried oregano, 1 tsp.
- Garlic, 2 cloves, minced
- Ground Cumin, ½ tsp.
- Chili powder, 2 tbsps.
- Fresh parsley, ¼ cup, minced
- Sour cream, 8 ounces
- Water, 1 1/3 cups
- Tomato sauce, 30 ounces
- Flour tortillas, 16 pieces, 8 inches diameter, warmed
- Lettuce, a pinch, shredded
- Ripe olives, a pinch, sliced
- Before starting to cook this cheese enchiladas recipe, preheat the oven on 350 degrees Fahrenheit.
- Mix and boil ground cumin, garlic, oregano, tomato sauce, chili powder, and water in a big sauce pan. Once it boils, decrease the heat and simmer it until the mixture coagulate (approximately 4 to 5 minutes). Stir the sauce occasionally.
- Combine pepper, parsley, sour cream, and salt. Add cheddar cheese, onions, and Monterey Jack cheese to the mixture.
- Smear the sauce on every tortilla until every part of it is soaked.
- Adds around one-third cup of the cheese mixture at the center of the tortilla, and fold it up. Place the filled tortilla in two baking dishes coated with oil. Make sure its seam is on the down side.
- Do step 4 and 5 for each tortilla. Once the baking dishes are full, pour the remaining sauce covering the enchiladas in the baking dishes.
- Bake the enchiladas for 20 minutes. You can add the rest of cheddar cheese after the first baking, and bake it again for 4 to 5 minute until the cheddar is melted.
- Sprinkle with ripe olives and lettuce as its garnish. Serve your cheese enchiladas recipe while it is still warm.