Craving a warm, cheesy, and utterly satisfying meal? Look no further! This recipe for cheese enchiladas with a creamy homemade cheese sauce is the perfect answer. It's a delicious dish that's surprisingly easy to make, perfect for a weeknight dinner or a casual weekend gathering. This recipe offers a blend of homemade cooking and easy recipes, resulting in a truly satisfying and healthy meal. Get ready to experience the joy of simple, delicious, and comforting food!
Ingredients:
For the Enchiladas:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon oregano
- Salt and pepper to taste
- 12 corn tortillas
- 3 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
For the Cheese Sauce:
- ¼ cup butter
- ¼ cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions:
Making the Enchilada Filling:
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Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, diced tomatoes and green chilies, chili powder, cumin, oregano, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld.
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Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Assembling the Enchiladas:
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Warm the tortillas. You can do this quickly in a dry skillet or microwave. This makes them more pliable and prevents them from cracking.
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Fill each tortilla with about ¼ cup of the cheese filling and roll it up tightly. Place the rolled enchiladas seam-down in the prepared baking dish.
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Sprinkle the remaining shredded Monterey Jack and cheddar cheese over the enchiladas.
Preparing the Cheese Sauce:
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In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux.
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Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
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Reduce the heat to low and stir in the salt, pepper, and shredded cheeses until melted and smooth.
Baking and Serving:
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Pour the cheese sauce evenly over the enchiladas in the baking dish.
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Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.
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Let the enchiladas rest for a few minutes before serving. Enjoy your delicious homemade meal!
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the enchilada filling for extra heat.
- Add some protein: Incorporate cooked chicken, ground beef, or black beans to the filling for a heartier meal.
- Vegetarian option: Omit the meat and add more vegetables like bell peppers or zucchini to the filling.
- Different cheeses: Feel free to experiment with different types of cheese. Pepper Jack, queso fresco, or asadero cheese would all be delicious additions.
- Make it ahead: You can assemble the enchiladas ahead of time and bake them just before serving. Store the assembled dish, unbaked, in the refrigerator for up to 24 hours.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 15-20g
- Fat: 20-25g
- Carbohydrates: 25-30g
This recipe for cheese enchiladas provides a fantastic quick dinner idea, perfect for busy weeknights. The combination of easy recipes and healthy meals makes this dish a winner for everyone. Enjoy the delicious flavors and the satisfaction of creating a comforting, homemade dish from scratch!