Does anyone have a good recipe for authentic cheese enchildas? I'm making them for a friend tomorrow for her

Question

birhtday.

Every bit from scratch is how I would like to make them.

Answer 1

Cottage Cheese Chicken Enchiladas

Rated: 5 out of 5 by 502 members
Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour
Yields: 6 servings

"Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce."

INGREDIENTS:

1 tablespoon vegetable oil
2 skinless, boneless chicken
breast halves - boiled and
shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green
chile peppers
1 (1 ounce) package taco
seasoning mix 1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey
Jack cheese
1 (10 ounce) can red enchilada
sauce

DIRECTIONS:

1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3. Preheat oven to 350 degrees F (175 degrees C).
4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Answer 2

I guess it depends on if you want to serve American-style enchiladas or real Mexican enchiladas. I often make the following recipe:

Enchiladas rojas/Red Enchiladas (2 servings):

6 corn tortillas
2 cups grated cheese
4 large tomatoes or a can chopped tomatoes
1/4 silver onion
cilantro/coriander
1 green or red chilipeppar (serrano or jalapeño is fine)
oil
salt

Put the tomatoes, onion, cilantro and chillipeppar in a blender and blend until smooth. Heat some oil in a deep pan and fry the tomatosauce, stirring contantly, for about 3 minutes. Lower the heat, cover, and let simmer for as long as you like. It tastes best if it can simmer for at least 30 min. Add salt to taste and maybe a lite bit of sugar if it is too sour.

In a small frying pan, heat 1/2 cup of oil and fry each tortilla about 15 seconds on each side. Quickly soak each fried toritilla in the tomatosauce, put on an oven-safe form, fill with grated cheese and fold. Put the rest of the cheese and tomatosauce on the enchiladas and bake at 375 for about 10 min or until the cheese has melted. Serve with Mexican white rice and refried brown or black beans.
Enjoy! Please e-mail me if you have any questions.

Answer 3

Yes.....we make them all the time. My hubby is from Jalisco Mexico.

Boil 4 chiles guajillos and 1 chile ancho til soft.
Remove stems and seeds, then blend them with a cup of water in a blender to a smooth paste. Cook this puree 5 minutes with 2T oil, then set aside.

You will need to grate or slice chihuahua cheese or monterrey jack cheese. (I use a combination of both).

Fry corn tortillas in very hot oil a few seconds on each side, until they start to crisp, but are not HARD. Drain on paper towels.

Oil a casserole, and dip fried tortillas in the chile sauce. Place on a surface, put as much cheese as you like, then roll up. Place seam side down in the casserole, and continue until you have one layer of enchiladas. Pour the remaining chile sauce along the outside edges of the enchiladas. Pour the rest over the middle part of the enchiladas, and top with more grated cheese. Bake about 30 minutes at 400 degrees. Serve topped with sour cream (crema poblana is the best!), and a little onion and jalapeno pepper.

Serve with rice and beans.

Answer 4

I was looking at the answers and I think some of these recipes would be very hard to make here in Mexico City because we don´t have cheddar, Monterey Jack or Velvetta cheese at regular supermarkets. I have never made enchiladas using bell peppers, cumin, olives, oregano...and I have been a Mexican all of my life.
Enchildas are made with corn tortillas, farmers cheese, and green salsa. Fry the tortillas in corn oil until they get soft, one by one and place them on a plate. Fry some onion, doesn´t have to be finely chopped, until soft but not browned and reserve. Grate the cheese and fill the tortillas with it, shredded chicken can also be used, roll them up to form the enchiladas and place them on a pyrex mold square or rectangular. Prepare Salsa verde. Remove white papery outer skins of green tomatillos, and also remove stems of chiles serranos. Boil them until they get soft and turn dark green. Puree in a blender with reserved onion, and salt. If you want the sauce to taste even better add in this step in some whole milk cream *the one used to make real whippping cream, and some Mexican queso Manchego. They woudl taste just like the enchiladas at Sanborn´s. Pour the sauce over enchiladas, you can add more cream and Manchego cheese to make them ´gratinadas.´ Put them in the oven, 400ºF until cheese is melted.

Answer 5

Ingredients:
2 Cups shredded Monterey Jack cheese (8 oz)
1 Cup shredded Cheddar cheese (4 oz)
1 Med. onion, chopped (about 1/2 cup)
1/2 Cup sour cream or plain yogurt
2 Tablespoons chopped fresh parsley
1/4 Teaspoon pepper
6 Flour tortillas (7-inch diameter)
1 Can (15 oz) tomato sauce
1/3 Cup chopped green bell pepper
1 Tablespoon chili powder
1 Teaspoon chopped fresh or
1/2 Teaspoon dried oregano leaves
1/4 Teaspoon ground cumin
1 Clove garlic, finely chopped
1/4 Cup shredded Cheddar cheese (1 oz)

Directions:
Heat oven to 350 d. Grease rectangular baking dish, 12 X 7 1/2 X 2 in. Mix Monterey Jack cheese, 1 cup Cheddar cheese, the onion, sour cream, parsley and pepper. Spoon about 1/2 cup cheese mixture onto each tortilla. Roll tortilla around filling and place seam side down in dish. Mix remaining ingredients except 1/4 cup Cheddar cheese. Pour over enchildas. Sprinkle with 1/4 cup Cheddar cheese. Bake uncovered about 20 minutes or until hot and bubbly. Garnish with sour cream and sliced black olives or lime wedges if desired. 6 servings: 360 calories per serving.

To Microwave: Prepare as directed - except place enchiladas in greased rectangular microwavable dish, same size as above, and do not sprinkle with 1/4 cup Cheddar cheese. Cover with waxed paper and microwave on high 9 to 11 minutes, rotating dish 1/2 turn after 5 minutes, until hot and bubbly. Sprinkle with 1/4 cup Cheddar cheese. Cover and let stand about 3 minutes.

Answer 6

Cheese Enchiladas W/Sour Cream Sauce
The sour cream sauce is always a big hit.
8-10 servings 45 min 20 min prep

Sauce
32 ounces light sour cream or single cream
1 (10 1/2 ounce) can cream of chicken soup
2 (4 ounce) cans chopped green chilies (sometimes I substitute chopped jalapenos for 1 can of chiles)
Enchiladas
vegetable shortening
20 corn tortillas
4-6 cups shredded cheese (I use cheddar, colby longhorn, "or" cheddar or jack)
1 onion, chopped

Preheat oven to 350.
Combine sour cream, soup, and chilis (and/or jalapenos) in a large sauce pan over medium heat.
When sauce is well heated, set aside.
Tortillas (step 1): Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
Tortillas (step 2): Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 4-5 minutes.
Allow to cool.
Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
Lightly cover the bottom of a baking dish with some of the sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
Place into the baking dish, seam side down to prevent the enchilada from unrolling.
Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish (it may take more than one baking dish for 20 enchiladas).
Cover the enchiladas with the sour cream sauce and any leftover cheese/onion stuffing.
Bake uncovered for 25-30 minutes, depending on your oven.
Allow to cool for 5 minutes before serving.

Cottage Cheese Enchiladas
Oh My!!! These enchiladas are too good to be true!
6 servings 1 hour 30 min prep

1 tablespoon vegetable oil
2 boneless skinless chicken breast halves, boiled and shredded or ground beef
1/2 cup onions, chopped
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 flour tortillas or corn tortillas
2 cups shredded cheddar cheese or monterey jack cheese
1 (10 ounce) can red enchilada sauce

Preheat oven to 350.
To make meat mixture: Heat oil in medium saucepan, add either cooked shredded chicken or ground beef.
(If using ground beef, cook until browned).
Add onion and sautè and add taco seasoning and prepare according to package directions.
To make cheese mixture: Combine sour cream, cottage cheese, salt, and pepper in a medium bowl.
To assemble enchiladas: Take a bit of the meat mixture, cheese mixture, and shredded cheese and roll.
Place the enchiladas in a 9x13 baking dish, with folded edge on bottom of pan.
Top tortillas with any remaining meat or cheese mixture or shredded cheese.
Pour the enchilada sauce over tortillas.
Bake at 350 for 20-30 minutes or until bubbly.
(If using flour tortillas, the ends will become a little dark, but that is OK).
ENJOY!

Favorite Cheese Enchiladas
(WARNING: If you don't like cheese,or if you're afraid of a little thing like a clogged artery, these are not for you).
10 servings 50 min 30 min prep

Sauce
1 lb hamburger
1 (32 ounce) package Velveeta cheese
2 cans Rotel tomatoes (or similar brand)
Enchiladas
vegetable shortening
20 corn tortillas
6-8 cups shredded mild cheddar cheese or longhorn cheese
1 medium onion, chopped

Brown the hamburger Cut velveeta into half-inch cubes and place in saucepan with 2 cans of Rotel tomatoes.
Cook over medium heat, stirring occasionally until thorughly melted and blended.
Stir the browned hamburger into the cheese sauce, then set sauce aside (NOTE: you may have to swat a few hands as they try to use your sauce for a dip).
Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.
Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
Lightly cover the bottom of a baking dish (mine is 13x9, I think) with some of the cheese sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
Place into the baking dish, seam side down to prevent the enchilada from unrolling.
Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish.
Cover the enchiladas with the cheese sauce and any leftover cheese/onion stuffing.
Bake at 350 for 20-30 minutes, depending on your oven.
Allow to cool for 5 minutes before serving.

Cheese Enchiladas
Cheese enchiladas the way they should be. Full of cheese!!
4-6 servings 50 min 30 min prep

1 (8 ounce) can enchilada sauce
1 (16 ounce) can tomato sauce
2 tablespoons chili powder
1/4 cup water
1 large onion, diced
1 (8 ounce) can olives, sliced (optional)
10 ounces monterey jack cheese
10 ounces cheddar cheese
12-15 corn tortillas

In a wide shallow bowl, mix Enchilada Sauce, Tomato Sauce and Chili Powder and water. Set aside.
Shred both cheeses and mix together in a bowl.
Warm a skillet with oil just covering bottom of skillet.
Soften tortilla in the pan, just til it becomes a bit limp (it only takes a few moments).
Dip heated tortilla in the sauce and then slide into a square or rectangular shaped cassarole dish.
Fill tortilla with olives, onion and cheese.
Couple of hints: Line everything up in bowls close to the stove by the baking dish so that everything is in one place; When you think you have added enough filling, add a little more.
Repeat process stacking each new enchilada next to the previous one until dish is full.
Pour remaining sauce evenly over the enchiladas, top with any remaining cheese, onions& olives.
Bake at 350 degrees for 10 to 12 minutes until the cheese is melting and bubbly.
To Freeze: Flash freeze uncooked, wrap and label.
To Reheat: Defrost overnight, and cook per directions for 15 to 20 minutes until the cheese is bubbling and melted.