Cheese Enchiladas

Total Time:
1 hr 55 min
Prep:
45 min
Inactive:
10 min
Cook:
1 hr

Yield:
6 servings
Level:
Intermediate

Ingredients
  • One 12-ounce jar jalapeno slices, drained
  • 2 cups sour cream, at room temperature
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3 green onions, sliced, plus more for sprinkling
  • 4 cups grated sharp Cheddar
  • 18 corn tortillas
  • Enchilada Sauce, recipe follows
  • Enchilada Sauce:
  • 1/4 cup olive oil
  • 1/2 cup finely chopped red bell peppers
  • 1/2 cup finely chopped onions
  • 2 tablespoons finely chopped garlic
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 beef, chicken or tomato bouillon cubes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • Two 15-ounce cans tomato sauce
Directions
Watch how to make this recipe.
  • 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 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.

Enchilada Sauce:
  • 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. (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.)

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

You can heat the tortillas in a microwave on a paper towel if you don't have a gas stove.


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    Recipe courtesy of Bobby Flay