The Art of Crafting Cheese Enchiladas

Cheese Enchiladas : The Art of Crafting Cheese EnchiladasđŸ§€


2 Dried Ancho Chilies
3 Dried Chipotle Chilies
1/2 cup of Water
Required amount of Oil
4 Corn Tortillas
1/2 cup of Freshly Crumbled Cheese
Finely Minced Garlic and Medium Onion
Finely Chopped Cilantro


In a small saucepan, simmer the dried chilies with water over medium heat until they are fully softened; allow to cool slightly. Remove the seeds and stems from the chilies. Blend the cooked chilies with their soaking water until smooth. Simmer the enchilada sauce in a small saucepan and keep warm. Season with salt to taste.

In a medium skillet, heat 1/4 cup of oil over medium heat. Gently fry each corn tortilla in the hot oil for about 30 seconds per side. Using a spatula, drain excess oil back into the pan.

Dip each tortilla in the enchilada sauce. Place a portion of the crumbled cheese and minced onion in the center of each tortilla. Fold the tortilla over the filling to form a half-moon shape or roll it into a taquito. Repeat for the remaining tortillas.

Arrange 2 or 3 enchiladas on each plate. Drizzle 2-3 tablespoons of enchilada sauce over each serving. Garnish with additional fresh cheese and cilantro before serving.




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