From the experts from The Best Bakery in Ahmedabad, Café Upper’s kitchen, — The Easy Enchiladas Recipe From the ovens of Café Upper Crust, an Easy Cheese Enchiladas recipe! These quick-to-cook Enchiladas are filled with cheese, green chilli, and onions, making them pretty perfect insta-meals! This easy recipe for Cheese Enchiladas is a family favourite! There are many kinds of enchiladas — green chilli, shrimp, chicken, red chilli—to name a few. This recipe is much more “Tex Mex” than Mexican, and is easy to make. Often some corn tortillas, put some jack cheese in them and roll them up. Place the rolled tortillas in a 9×13 casserole dish, cover them with the tomato and green chilli sauce, a little more cheese, and bake. Sturdy yellow corn tortillas taste way better in these enchiladas than more delicate white corn tortillas. The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil greatly enhances the flavour of the tortillas. If you don’t have green chillies, you can substitute the chillies with a cup of your favourite prepared salsa (cooked, do not use salsa made with fresh, uncooked tomatoes).
Easy Cheese Enchiladas Recipe
- 2 tablespoons extra virgin olive oil or other cooking oil
- 12 corn tortillas
- 1/2 onion, chopped (about 3/4 cup)
- 1 clove garlic, minced (about 1 teaspoon)
- 1 (14-ounce can) crushed tomatoes, preferably fire-roasted
- 3/4 cup chopped cooked green chiles (about a 4-ounce can), or 1/3 cup chopped pickled jalapeños (more or less to taste, depending on the heat of the chiles and how spicy you want your enchiladas)
- 1/2 cup water
- 1/2 teaspoon dried oregano
- 1 pound (4 cups) jack cheese, mild cheddar, or a mix, grated
- Half a head of iceberg lettuce
- 2 teaspoons apple cider vinegar
- Sprinkle of salt
- 1 cup sour cream
- A handful cilantro
- Special equipment:
- 9×13-inch (3-quart) casserole dish
- Preheat oven to 350° F.
- You need to slightly fry the tortillas to soften: Add a tablespoon of oil in a large frying pan simmering at medium-high heat. When the oil is shimmering and hot, add a corn tortilla to the pan. Cook for several seconds, using a metal spatula, turn it over, and cook for few more seconds.
- Make the enchilada sauce: Heat 2 teaspoons olive oil in a large sauté pan on medium heat. Add the chopped onion and cook for 5 to 6 minutes, until translucent. Add the garlic and cook for a minute more. Add the crushed tomatoes. Add the green chillies. Add 1/2 cup of water, and then add the Oregano. Remove from heat.
- Roll up the tortillas with cheese: Put a little olive oil on the bottom of a 3-quart (9×13) casserole pan. Cover 2/3 of a tortilla lightly with the shredded cheese, then roll it up and place it in the casserole pan. Continue until all tortillas are filled and rolled.
- Add sauce and cheese: Add sauce to the top of the tortillas in the casserole pan. Make sure the rolled-up tortillas are covered with the sauce. If not, add a little water to thin the sauce to spread it more evenly over the tortillas. Cover the whole thing with the rest of the grated cheese.
- Bake: Put the casserole in the 350°F oven for 10 to 15 minutes or until the cheese melts. Serve with sliced (1/3-inch to 1/2-inch) iceberg lettuce that has been sprinkled with apple cider vinegar and salt. Garnish enchiladas with cilantro and sour cream.
Disclaimer: Our Recipes are aimed to provide a healthy guide to making oven or dessert items within the comfort & ease of your home kitchens. Such cooking results may differ from those results of professional chefs’ practices & recipes. These recipes may or may not be available at our eatery outlets, at the time of posting these blogs.