Cheese Enchiladas of my Dreams.
A surefire way to fail at your resolutions is to give up cheese.
Or visit my blog?
The jury is still out.
Wait wait – how fabulously delicious does that slather of homemade enchilada sauce look? If you haven’t made it at home yet, you are missing out bigtime. It takes ten minutes and you have to promise pinky swear cross your heart that you will try it this week. Magic happens.
But really, cheese is probably the one thing I can’t go without.
I can do no sugar. I sort of want to die the first three days, but I can do it. The cravings subside and fruit does the trick in a pinch. I can do no bread. I’ve never been a bread girl and I can easily do no pasta for the same reason. But.
say not to my beloved cheese.
Even if I only have the teeniest bit of goat cheese or feta on my scrambled eggs or in a salad or on a sweet potato – or a sprinkle of parmesan on, well, anything, it makes my whole dang day. I live for it.
This is not that. This would not be classified under “a little bit of cheese.” Not even close! We’re gonna make it work though.
Because even though I (allcaps) love cheese, cheese enchialdas are one thing that I rarely order a whole plate of because I just feel like it can be… too.much.cheese… ?
I know. Jaws just dropped. If I think something has too much cheese, the world must ending.
But they just don’t seem substantial enough for a whole MEAL, you know? I like to order a few different kinds of tacos and then maybe a side of one cheese enchilada. Just one. Because it’s so oooey and gooey, the cheese is ridiculously melty and it’s just enough when you have some carnitas or chicken or piles of nachos. I know you feel me.
It’s not even just the richness – it’s the flavor and texture that other options allow in the meal too. Give me 45 plates of small bites and let’s call it a day, to be honest.
So! Making cheese enchiladas at home? Total game changer. You can make an entire dish and serve them throughout the week. Have one with a salad (of course), one with your breakfast, one with some avocado toast, I mean – do whatever you want. And! You can pile them high with veggies and toppings. Sure, my “veggies and toppings” might consist of chives, cilantro and radish but I’m also the person who considers a margarita to have a serving of fruit.
Also, I love using the smaller tortillas for these so the portions are tinier since they are so super rich. It makes a whole bunch and you can have enchiladas out the wazoo for days.
Which frankly, isn’t a problem in my eyes.
Can we make a deal? You do enchiladas this week and maybe I’ll lighten up on the cheese. At least for one meal. Or one snack. Or cocktail hour. Or when I’m sleeping.
- 12 ounces queso chihuahua cheese, freshly grated
- 8 ounces sharp white cheddar cheese, freshly grated
- 12 to 14 corn tortillas, 4-inch size
- for serving: cilantro, salsa, salsa verde, sliced radish, queso fresco, lime wedges, sour cream
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups low-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat the oven to 375 degrees F. Start by making the enchilada sauce below. Spray a 9×13 inch baking dish with nonstick spray. Take about 1/2 cup of enchilada sauce and spread it on the bottom of the dish. Take a large plate and add 1/3 cup of enchilada sauce on it.
- Take each tortilla and dip it into the enchilada sauce on the plate. Fill it with a handful of the cheeses (I mix mine together). Roll up the tortilla and place it in the dish – I like to do two rolls of 6 or 7. Repeat with remaining tortillas. Cover the tortillas with the sauce that is left and then sprinkle with the remaining cheese. Bake for 20 minutes, or until the cheese is bubbly and melty. Serve immediately with your desired toppings.
- Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.
I’m ’bout to make a cheese enchilada pillow fort.