Cheese Enchiladas

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Cheese Enchiladas

 

Filled with Mexican Queso Blanco (a firm-textured mild

fresh cheese) and slathered in red chile sauce, these

are delicious and easy to make. You’ll find soft corn

tortillas in the refrigerated section of the

supermarket.

 

 

1 teaspoon ground cumin

1 package (2 oz.) ancho chiles

1 tablespoon vegetable oil

1 cup chopped white onions

1 tablespoon chopped garlic

1 tablespoon chopped serrano or jalapeno chile

1/2 teaspoon Mexican dried oregano

2 cans (14-oz. each) vegetable broth

1/4 cup brewed coffee

1/2 teaspoon salt

1 tablespoon masa harina

8 soft corn tortillas, warmed

2 cups shredded Queso Blanco or Monterey Jack

cheese

1/3 cup thinly sliced white onion, for garnish

 

 

 

1. For the Red Chile Sauce, toast cumin in a large

skillet over low heat, until fragrant, 2 minutes.

Transfer to a cup; set aside. Add ancho chiles to same

skillet and heat over low heat until chiles become

pliable and fragrant, 3 to 5 minutes. Transfer to a

large bowl and cover with hot tap water; let stand 15

minutes, until very soft. Drain liquid from chiles.

Discard stems and seeds; chop chiles.

2. Heat oil in a small Dutch oven or medium saucepan

over medium heat. Add cumin with onions, garlic,

serrano and oregano and cook until vegetables soften,

5 minutes. Stir in chopped ancho chiles, broth, coffee

and salt. Bring mixture to a boil; sprinkle in masa

harina. Reduce heat to medium-low and simmer mixture,

partially covered, 1 hour. Transfer mixture to blender

and puree. Return Chile Sauce to Dutch oven and keep

warm on low heat.

3. Heat oven to 350 degree F.

4. Wrap warm tortillas in foil. Spoon 1 cup warm Red

Chile Sauce into the bottom of a 13x9-inch baking

dish. Place 1/4 cup cheese in center of one warm

tortilla and roll up (keep remaining tortillas

wrapped). Place enchilada seam side down in prepared

dish. Repeat with remaining tortillas and cheese. Pour

remaining 2 cups Chile Sauce over enchiladas. Cover

dish with foil and bake until cheese has melted and

Chile Sauce is hot, about 15 minutes. Garnish top with

onion, if desired. Serve immediately. Makes 4

servings.

 

 

Nutritional facts per serving

calories: 420 , total fat: 24.5g , saturated fat:

11.5g , cholesterol: 50mg , sodium: 1818mg ,

carbohydrate: 39g , fiber: 7g , protein: 19g

 

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