Cheese Enchiladas
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 564
- Total Fat
- 34
- Saturated Fat
- 14
- Carbohydrates
- 55
- Dietary Fiber
- 10
- Sugar
- 12
- Protein
- 15
- Cholesterol
- 60
- Sodium
- 1067
- Total: 1 hr 55 min
- Active: 1 hr 5 min
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
- 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.
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.
- The sauce will keep in the refrigerator for up to a week and can also be frozen.
Cook’s Note
You can heat the tortillas in a microwave on a paper towel if you don't have a gas stove.