Cheese enchiladas are a classic Mexican dish that combines the flavors of tortillas, cheese, and a savory red sauce. These enchiladas are simple yet delicious, making them a popular choice for both vegetarians and meat lovers. The dish consists of soft tortillas filled with a generous amount of melted cheese, then smothered in a tangy and spicy red sauce. It is typically served with sides of rice, beans, and a garnish of fresh cilantro and sour cream.
The key component of cheese enchiladas is, of course, the cheese. The most commonly used cheese for this dish is a Mexican cheese like queso fresco or panela, although other options like Monterey Jack or cheddar can be used as well. The cheese is usually grated or crumbled, then generously stuffed into the tortillas.
Ingredients
10 tortillas
1 lb shredded cheese
2 tbsp olive oil
3 tbsp four
4 cloves garlic, minced
2 tbsp red chile powder
2 tsp cumin
2 tsp oregano
1/2 tsp black pepper
2 cups beef broth
Method
Preheat oven to 350 and grease a baking dish.
In a skillet over medium low heat combine the olive oil and flour and whisk until browned.
Add the garlic, chile powder, cumin, oregano, and black pepper and whisk until smooth.
Add beef broth, whisk until smooth and cook for 10 minutes, whisking often. Remove from heat and let rest for 10 minutes.
Fill each tortilla with 1/3 cup of cheese, roll tightly, and place in baking dish.
Pour beef broth mixture over the tortillas.
Bake for 20-25 minutes, until nice and bubbly.
Serve with desired toppings.
