A) Cheese Enchiladas Recipe

Name: Mitla Cafes A) Cheese Enchiladas Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 count corn tortillas; 2 cups shredded cheddar cheese; 1 cups shredded Monterey Jack cheese; 2 tbs vegetable oil (for softening tortillas); 1 tsp salt; 2 tbs vegetable oil; 2 tbs all-purpose flour; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 2 cups tomato sauce; 1 cup low-sodium chicken or vegetable broth; 1 tsp salt; 1 tsp granulated sugar (optional, to balance acidity); 0.5 cups sour cream; 0.25 cups chopped cilantro; 2 tbs sliced green onions; 2 tbsp pickled jalapeños

Inspired by Mitla Cafe

Time50m

Serves4

(3)

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Ingredients

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Enchiladas

12 count corn tortillas

2 cups shredded cheddar cheese

1 cups shredded Monterey Jack cheese

2 tbs vegetable oil (for softening tortillas)

1 tsp Celtic sea salt

Enchilada Sauce

2 tbs Tuscany sunflower oil

2 tbs 00 bread flour

2 tsp Chili powder

1 tsp Ground cumin

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Dried oregano

2 cups Tomato sauce

1 cup low-sodium chicken or vegetable broth

1 tsp Celtic sea salt

1 tsp granulated sugar (optional, to balance acidity)

Toppings (optional)

1/2 cups Sour cream

1/4 cups chopped cilantro

2 tbs sliced green onions

2 tbsp pickled jalapeños

Method

Enchilada Sauce

Make the sauce

In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat. Whisk in 2 tablespoons all-purpose flour and cook, whisking constantly, until the mixture is golden and fragrant, about 1–2 minutes. Add 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried oregano; cook, whisking, for 30 seconds to bloom the spices. Slowly whisk in 2 cups tomato sauce and 1 cup broth, smoothing lumps. Bring to a gentle simmer, reduce heat to low, and simmer 6–8 minutes until slightly thickened. Season with 1 teaspoon salt and 1 teaspoon granulated sugar (optional). Taste and adjust seasoning; keep warm on lowest heat while assembling.

Enchiladas

Prep and soften tortillas

Preheat the oven to 375°F (190°C). Pour about 1/4 cup of the warm enchilada sauce into the bottom of a 9x13-inch baking dish and spread evenly. Pour 2 tablespoons vegetable oil into a small skillet and heat over medium-high until shimmering. Working one at a time, lightly fry each corn tortilla for about 10–15 seconds per side until softened and pliable (you can also warm tortillas in a damp towel in the microwave for 30–45 seconds). Drain briefly on paper towels and keep warm under a clean kitchen towel so they don't dry out.

Assemble enchiladas

Place about 2 tablespoons shredded cheddar and 1 tablespoon shredded Monterey Jack (total ~3 tablespoons cheese) down the center of each softened tortilla; sprinkle a small pinch (about 1/8 tsp) salt across the cheese if desired. Roll tightly and place seam-side down in the prepared baking dish in a single layer. Repeat with remaining tortillas and cheese.

Top and bake

Pour the remaining warm enchilada sauce evenly over the rolled tortillas, using a spoon to distribute so each is coated. Sprinkle the remaining shredded cheeses evenly over the top (reserve a tablespoon for garnish if desired). Cover the baking dish loosely with foil and bake in the preheated oven for 15 minutes. Remove foil and bake another 5–7 minutes until cheese is melted and bubbly and edges begin to brown lightly.

Finish and serve

Remove from oven and let rest 5 minutes. Garnish with reserved cheese (if any), 1/2 cup sour cream dollops, 1/4 cup chopped cilantro, sliced green onions, and pickled jalapeños as desired. Serve hot, 3 enchiladas per person (total 12 tortillas yields 4 servings).