Variations of Enchiladas de Queso
Before we dive into the recipe, let's take a moment to discuss the different variations of enchiladas de queso. While the classic version consists of tortillas filled with cheese and topped with a red chili sauce, there are many other delicious variations to try. Here are some of the most popular:
Enchiladas Suizas
Enchiladas suizas are a creamy and mild variation of enchiladas de queso. Instead of a red chili sauce, these enchiladas are topped with a green tomatillo sauce and a dollop of sour cream. They're usually filled with chicken, but you can also make them with cheese or vegetables.
Enchiladas Verdes
Enchiladas verdes are similar to enchiladas suizas, but with a spicier kick. They're topped with a green tomatillo sauce and usually filled with chicken or pork. If you're a fan of spicy food, give this variation a try!
Enchiladas Rojas
Enchiladas rojas are the classic version of enchiladas de queso. They're filled with cheese and topped with a red chili sauce. If you're looking for a traditional Mexican dish, this is the one to try.
Enchiladas de Mole
Enchiladas de mole are a rich and flavorful variation of enchiladas de queso. They're filled with chicken and topped with a thick and complex mole sauce made from chili peppers, spices, and chocolate. This dish is a must-try for any fan of Mexican cuisine.
Ingredients
Now that you know about the different variations of enchiladas de queso, let's talk about the ingredients you'll need to make the classic version. Here's what you'll need:
- 12 corn tortillas - 2 cups of shredded cheese (cheddar, Monterey Jack, or a mix of both) - 1 onion, chopped - 2 cloves of garlic, minced - 2 tablespoons of vegetable oil - 2 tablespoons of all-purpose flour - 2 tablespoons of chili powder - 1 teaspoon of ground cumin - 1 teaspoon of dried oregano - 2 cups of chicken or vegetable broth - Salt and pepper to taste
Instructions
1. Preheat your oven to 350°F (175°C).
2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add 2 tablespoons of flour, 2 tablespoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of dried oregano to the skillet. Stir constantly for 1-2 minutes until the mixture is fragrant.
4. Slowly add 2 cups of chicken or vegetable broth to the skillet, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes until the sauce has thickened.
5. While the sauce is simmering, heat the remaining tablespoon of vegetable oil in a separate skillet over medium-high heat. Fry each tortilla for 10-15 seconds on each side until they're slightly crispy but still pliable.
6. Spread a spoonful of the sauce on the bottom of a 9x13 inch baking dish. Dip each tortilla in the sauce to coat it, then place a handful of shredded cheese in the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
7. Pour the remaining sauce over the enchiladas and sprinkle with any leftover cheese.
8. Bake the enchiladas for 15-20 minutes until the cheese is melted and bubbly.
9. Serve hot with a side of rice and beans.
Conclusion
Enchiladas de queso are a delicious and easy-to-make dish that's perfect for any occasion. Whether you're making the classic version or trying out a new variation, these cheesy and flavorful enchiladas are sure to satisfy your cravings. So put on your apron, grab your ingredients, and get cooking!
