Best mixture of cheese for cheese enchiladas?

Question

I would love to know!

Answer 1

The combination of cheeses depends on the sauce, and will change depending on the sauce used. Another consideration is the palates of those being served. And, like wine, there isn't any "best" mixture, because we all have different preferences.

If you mean consistency, then you want a medium aged cheese that is easy melting, and in the US, that would mean something like a Monterey Jack. Cheddar adds a rich flavor, but must be finely grated in order to melt well, and does not do well as the only cheese being used in a casserole. Colby is an alternative. Muenster or brick can be used for a fine flavor. Monterey Jack melts especially well as does its cousin, Pepperjack, and both add an "authentic" flavor to enchiladas. I like a combination of about half Monterey jack, 1/4 hot jack, and the last 1/4 a cheddar or Muenster for added flavor. Swiss can be used, but I prefer a richer flavor to balance the jack.

Quick cheeses, like cottage cheese, ricotta, pot cheese, brie, or camembert are not appropriate.

Mexican types of cheese [queso] such as asadero are wonderful, if they are available in your markets. However, I prefer to purchase them in the US, rather than Mexico. Asadero is also known as Oaxaca or Chihuahua queso. (Another popular Mexican cheese is marked cotija, but that type is aged and is meant to be crumbled and served cold, as a topping. It has a very distinct flavor and is not a good substitute for asadero. I have had this type on black bean dishes in central Mexico and it is very acidic in flavor.)

Processed cheese is yellow and has some milk product, but it is not "cheese" in the traditional sense. Velveeta is best saved for grilled cheese sandwiches and for children's macaroni and cheese dishes. Cheez Whiz is used for a microwave dip to go with chips. American slices are used in children's school sandwiches. [The long blocks that used to be referred to as "American cheese" (like a mild cheddar) are no more. The new variety is bland and rubbery, and only palatable if you are very, very hungry.] I would not use any of these "processed" items for any recipe that I was investing precious time in cooking. It's way too salty and melts "greasy."

Like wines, there are hundreds of types of cheeses. Try various combinations (but be sure to write down what you are trying) and then see which combo pleases your palate.

Answer 2

Go to the experts at Sargento Cheese. This link has a lot of enchilada recipes.

Cheese & Beef Enchiladas
Cheese and Rice Enchiladas with Spicy Bean Sauce
Cheesy Chicken Enchiladas
Chicken & Cheddar Enchilada Shortcake
Chicken Enchiladas
Chile Con Queso Enchiladas
Crab Cakes with Vermont Cheddar Cheese
Enchiladas Cancun
Enchiladas Ranchero
Four Cheese Chicken Enchiladas
Four Cheese Mexican Tortilla Appetizers
Green Chile Chicken Enchiladas
Three-Cheese Enchiladas

Answer 3

cheddar, colby, mozzarella, and maybe a jack cheese or a munster cheese, the more the better, i like my pasta and other dishes with mainly cheese to be have at least 4 or 5 kinds of cheese in them. also you can try those mexican blends from the store---they come already mixed together in the bags in the cheese section.

Answer 4

I use a mexican melting cheese called Chihuahua by Supremo. You can find it at most mexican grocery stores and probably Jewel or Target as well.

Answer 5

You have to use one that melts well, if your putting it on top, like an American, Cheddar, & Jack, blend. If it's for the inside, I would use Cheddar or Monterrey Jack.

Answer 6

The mexican cheese packets or mozzerella, chedder, jack

Answer 7

cheddar, monterey, and pepper jack is the perfect combo

Answer 8

Cheddar and jack...

Answer 9

Kraft mexican blend

Answer 10

i use cheddar, colby and velveeta shreds