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Cheese Enchiladas

Prep Time
45 min
Cook Time
1h
Yields
6 servings

These enchiladas are a bit like Mexican cannelloni, loaded with sour cream, herbs, green onion, jalapenos and wrapped in a charred tortilla slathered in a tasty sauce and baked until serving.

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ingredients

Enchiladas

1
(12-oz) jar jalapeno slices, drained
2
cups sour cream, at room temperature
½
tsp ground cumin
¼
tsp cayenne pepper
3
green onions, sliced plus more for sprinkling
4
cups grated sharp Cheddar
18
corn tortillas
Enchilada Sauce, recipe follows

Enchilada Sauce

¼
cup olive oil
½
cup red bell peppers, finely chopped
½
cup chopped onions, finely
2
tbsp chopped garlic, finely
4
tsp chili powder
2
tsp ground cumin
½
tsp cayenne pepper
2
beef, chicken
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2
tbsp all-purpose flour
1
cup chicken stock
15
ounce cans tomato sauce
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directions

Step 1

Preheat the oven to 375ºF.

Step 2

Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.

Step 3

Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.

Step 4

Using tongs, char the tortillas one at a time for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.

Step 5

Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.

Step 6

Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.

Step 7

Let the mixture cool slightly, then transfer to a blender and puree until smooth. (When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.)

Step 8

The sauce will keep in the refrigerator for up to a week and can also be frozen.

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