Label
All
0
Clear all filters

Cheese Enchiladas

Rate this recipe

banner
Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

I first learned to make enchiladas from scratch when I was eleven, and I always make my own sauce using ancho chiles. As far as I’m concerned, the cheesier the better. Cotija, a crumbly, hard Mexican cheese, mixed with Jack or Cheddar yields the best results.

Ingredients

  • 2 cups (16 fl oz/500 ml) low-sodium beef broth, heated to boiling
  • 5

Method

In a heatproof bowl, combine the hot broth and chiles and let stand until the chiles are soft, 8–10 minutes. Drain, reserving the broth. Seed the chiles and coarsely chop.

In a frying pan over medium-high heat, warm 2 tablespoons oil. Add the onion and cook until translucent, 2–3 minutes. Ad

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title