Enchiladas Con Queso Cheeseenchiladas Food

SUPER EASY CHEESY ENCHILADAS

Steps:

• First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
• Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
• Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
• Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
• Pour the rest of the sauce on top, spreading it to cover.
• Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
• For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.

ULTIMATE CHEESY ENCHILADAS

Steps:

• Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
• Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
• Preheat the oven to 375 degrees F.
• Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
• Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.

QUESO FRESCO ENCHILADAS RECIPE

Steps:

• Warm the enchilada sauce in a small saucepan over low heat. In a small frying pan, add oil to coat bottom of pan and warm over high heat until hot and shimmering, about 2-3 minutes. Using tongs, dip 1 tortilla in oil for 5 seconds, flip tortilla over and heat for another 5 seconds. Remove from oil and drain well on paper towels. Repeat with remaining tortillas. One by one, dip tortillas in enchilada sauce, insuring that both sides are coated. Place about 1/4 cup of cheese in center of tortilla and roll up like a taquito. If desired, place on a heat-proof plate and keep warm in oven at 250°F while filling and rolling remaining enchiladas. Serve immediately with desired toppings.

CHEESE ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F.
• 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.
• Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
• Using tongs, char the tortillas one at a time over a gas flame 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.
• 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.
• 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.
• Let the mixture cool slightly, then transfer to a blender and puree until smooth.
• The sauce will keep in the refrigerator for up to a week and can also be frozen.

EASY ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
• Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

SUPER EASY CHEESE ENCHILADAS

Steps:

• Quickly cook tortillas in hot oil until softened. Drain well on paper towels. Set aside.
• Saute onion in oil until limp. Drain.
• Place one stick of cheese and some onion onto each tortilla. Roll up. Place seam side down in lightly greased casserole.
• Combine enchilada sauce and chili in a medium bowl. Pour over tortillas.
• Bake at 375 until done (20-40 minutes).

CHILI CON QUESO DIP (OR ENCHILADA SAUCE)

Steps:

• In a heavy saucepan over low heat melt the Velveeta and mild cheddar cheese; stir until completely melted and combined.
• When the cheese has melted add in the salsa, chili, sour cream, chili powder, garlic (if using) and hot pepper sauce; cook over low heat for about 8-10 minutes.
• Serve warm.

QUESO BEEF ENCHILADAS

Steps:

• Brown crumbled hamburger meat with 1 cup of chopped onion, garlic, when brown add picante sauce to taste, salt& pepper.
• In microwave melt the cheese for sauce with picante sauce, making as mild or hot as you like, can also control the heat by the type of picante sauce you purchase.
• Soften the corn tortillas in hot oil, or if you prefer in a canned enchilada sauce.
• In casserole dish assemble enchiladas---tortilla, meat mixture, chopped onion, grated cheese, either fold in half or roll with seam down.
• Cover with the queso sauce, top with sliced green onions, cover dish with foil and bake aproximately 25-30 minutes, this time may vary, depending on how hot all your ingredients are by the time you assemble the dish.

QUESO & ONION ENCHILADAS

Steps:

• Dice the onion and cook on high in a small saucepan. Sprinkle with cayenne pepper to give spice.
• Mix salsa con queso with 1 package of shredded cheese, the salsa and onion in mixing bowl. Stir gently to mix, but not make mush.
• Divide and spread the mix on the 6 wraps and sprinkle with more shredded cheese (using no more than half the package total).
• Roll wraps, cut off ends (to fit into baking dish) and fit snuggly in dish.
• Cover the enchiladas, leaving no uncovered space (especially on sides), with monterey jack queso. Sprinkle top with the rest of the shredded cheese.
• Bake at 400 until cheese is melted and slightly bubbling. (approx. 30min to 1 hour).

EL COYOTE CAFE CHEESE ENCHILADAS RANCHERA

Steps:

• Instructions for Sauce:.
• Quickly saute onion and garlic.
• Add the rest of ingredients and bring them to a rapid boil.
• Simmer for one hour.
• Instructions for Enchiladas:.
• In a heavy skillet, heat vegetable oil until very hot.
• Dip tortillas in oil to soften.
• Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
• Roll stuffed tortillas and place in baking dish.
• Cover enchiladas with sauce.
• Top each enchilada with 4 strips of Ortega Chili.
• Sprinkle 3 T. shredded cheese over each enchilada.
• Bake at 350 for approximately 20 minutes or until cheese is melted.
• Top with dollop of sour cream and garnish with green onions.

THREE CHEESE ENCHILADAS

Steps:

• Combine 1 cup each of jack and cheddar, and the cream cheese, 1/4 cup picante, peppers, onion, and seasonings; mix well.
• Spoon 1/4 cup mix down the middle of each tortilla.
• Roll and place seam side down in 13x9-inch baking dish.
• Spoon remaining sauce over top.
• Cover with remaining mixed cheese.
• Bake at 350° for 20 minutes.
• Top with lettuce and tomato and serve with additional picante sauce.