Name: La Popular Rosevilles Queso Enchiladas Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 pieces corn tortillas; 4 cups asadero-jack cheese, shredded (or Monterey Jack + Asadero blend); 2 cups cooked shredded chicken (optional filling); 1 tbs vegetable oil (for softening tortillas); 1 tsp salt; 4 pieces dried guajillo chiles, stemmed and seeded; 1 piece dried ancho or pasilla chiles, stemmed and seeded; 1 piece tomato (medium), quartered; 1 piece white onion, quartered; 3 pieces garlic cloves; 1 cup vegetable or chicken broth; 1 cup heavy cream (for Suiza) or crema Mexicana; 1 tbs butter; 1 tbs vegetable oil (for toasting chiles and vegetables); 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 1 cup crema or sour cream; 0.5 cups fresh cilantro, chopped; 1 cup guacamole; 0.25 cup red onion, finely diced; 4 pieces lime wedges

Method

Enchiladas

Preheat and prepare

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Soften tortillas

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Briefly fry each corn tortilla about 10–15 seconds per side until flexible (do not crisp). Drain on paper towels to remove excess oil.

Assemble enchiladas

Place about 2 tablespoons of shredded cheese and 3 tablespoons of shredded chicken (or just cheese if vegetarian) in the center of each softened tortilla. Roll snugly and place seam-side down in the prepared baking dish, arranging them in rows to fit (about 12 enchiladas). Sprinkle the remaining shredded asadero-jack cheese evenly over the assembled enchiladas.

Bake

Pour the prepared Colorado or Suiza sauce evenly over the enchiladas (enough to coat and pool slightly). Bake in the preheated oven for 15–20 minutes, until the cheese is melted and sauce is bubbling. If desired, broil 1–2 minutes to lightly brown the cheese — watch closely to prevent burning.

Colorado or Suiza sauce

Toast chiles and vegetables

Remove stems and seeds from the guajillo and ancho/pasilla chiles. In a dry skillet over medium heat, toast chiles for 20–30 seconds per side until fragrant (do not burn). In the same skillet add 1 tablespoon oil and sear the quartered tomato and onion and whole garlic cloves until lightly browned, about 3–4 minutes.

Soak chiles

Place toasted chiles in a heatproof bowl and cover with 1 cup hot water or warm broth. Let soak 10–15 minutes until softened. Reserve the soaking liquid (strain if you like).

Blend sauce

In a blender combine softened chiles (discard excessive stems), the seared tomato, onion, garlic, 1/2 cup of the soaking liquid or broth, cumin, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Blend until very smooth. Strain sauce through a fine-mesh sieve if a smoother texture is desired.

Finish sauce (Colorado or Suiza)

In a saucepan over medium-low heat, melt 1 tablespoon butter. Add the blended chile mixture and simmer 5–7 minutes, stirring occasionally. For Colorado-style: stir in 1/2 cup crema Mexicana or sour cream to enrich the sauce. For Suiza-style: stir in 1 cup heavy cream (reduce to 1/2–3/4 cup if you prefer a lighter sauce) and simmer gently 3–4 minutes until slightly thickened. Taste and adjust salt and pepper. If sauce is too thick, thin with reserved soaking liquid or broth 1–2 tablespoons at a time to reach a pourable consistency.

Toppings & Garnish

Prepare garnishes

While enchiladas bake, mix crema or sour cream with a pinch of salt and a squeeze of lime if desired. Finely chop cilantro and dice red onion. Prepare guacamole (or use store-bought).

Serve

Remove enchiladas from oven. Spoon additional warm sauce over any exposed areas if needed. Drizzle crema over the top, dot or line with guacamole, sprinkle with chopped cilantro and diced red onion. Serve immediately with lime wedges on the side.