Cheese Enchiladas
Recipe from Ladies' Home Journal

For a fun dinner that kids like--and that's easy to prepare--fill these meatless enchiladas with a Mexican cheese and slather in red chile sauce.


Cheese Enchiladas


by 4  people


read comments


add your rating
add a comment

Prep Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 4 servings
See More Ladies' Home Journal Recipes
Ingredients
 
savings in
change zip
 
  • 1  teaspoon  ground cuminOn Sale
  • 1  package (2 oz.)  ancho chilesOn Sale
  • 1  tablespoon  vegetable oilOn Sale
  • 1  cup  chopped white onionsOn Sale
  • 1  tablespoon  chopped garlicOn Sale
  • 1  tablespoon  chopped serrano or jalapeno chileOn Sale
  • 1/2  teaspoon  Mexican dried oreganoOn Sale
  • 2  cans (14-oz. each)  chicken brothOn Sale
  • 1/4  cup  brewed coffeeOn Sale
  • 1/2  teaspoon  saltOn Sale
  • 1  tablespoon  masa harinaOn Sale
  • 8    soft corn tortillas, warmedOn Sale
  • 2  cups  shredded Queso Blanco or Monterey Jack cheeseOn Sale
  • 1/3  cup  thinly sliced white onion, for garnishOn Sale
add ingredients to list

Directions
1.
For the Red Chile Sauce, toast cumin in a large skillet over low heat, until fragrant, 2 minutes. Transfer to a cup; set aside. Add ancho chiles to same skillet and heat over low heat until chiles become pliable and fragrant, 3 to 5 minutes. Transfer to a large bowl and cover with hot tap water; let stand 15 minutes, until very soft. Drain liquid from chiles. Discard stems and seeds; chop chiles.
2.
Heat oil in a small Dutch oven or medium saucepan over medium heat. Add cumin with onions, garlic, serrano and oregano and cook until vegetables soften, 5 minutes. Stir in chopped ancho chiles, broth, coffee and salt. Bring mixture to a boil; sprinkle in masa harina. Reduce heat to medium-low and simmer mixture, partially covered, 1 hour. Transfer mixture to blender and puree. Return Chile Sauce to Dutch oven and keep warm on low heat.
3.
Heat oven to 350 degree F.
4.
Wrap warm tortillas in foil. Spoon 1 cup warm Red Chile Sauce into the bottom of a 13x9-inch baking dish. Place 1/4 cup cheese in center of one warm tortilla and roll up (keep remaining tortillas wrapped). Place enchilada seam side down in prepared dish. Repeat with remaining tortillas and cheese. Pour remaining 2 cups Chile Sauce over enchiladas. Cover dish with foil and bake until cheese has melted and Chile Sauce is hot, about 15 minutes. Garnish top with onion, if desired. Serve immediately. Makes 4 servings.
Nutrition information
Calories 420, Total Fat 24.5 g, Saturated Fat 11.5 g, Cholesterol 50 mg, Sodium 1818 mg, Carbohydrate 39 g, Fiber 7 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
How to Make Enchiladas
Enchiladas have been around in one form or another since the pre-Columbian times. In fact, it seems that people were figuring out how to make enchiladas almost as long as there have been tortillas. The ancient Aztecs made enchilada dishes consisting of a fried tortilla topped with salsa and cheese, covered by another tortilla and topped off with a fried egg. Though these dishes existed for centuries, the term "enchilada" (which literally means "chili filled") wasn't coined until the 19th century, and the original dish has been all but completely transformed since its early days.

Recommended Recipe:
Easy Beef Enchiladas
Easy Beef Enchiladas

These flavorful enchiladas make a simple, delicous and filling supper!

See Recipe

More Great Recipe Ideas from Ladies' Home Journal