Northern-Style Cheese Enchiladas — Enchiladas de Queso Norteno
Norteno enchiladas of corn tortillas dipped in red chile sauce of guajillo and ancho, filled with shredded queso Chihuahua and white onion, rolled and topped with crema, queso fresco, and cilantro.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast guajillo and ancho chiles in a dry pan over medium 30 seconds per side until pliable. Soak in hot water 8 minutes, drain. Blend chiles with chopped tomatoes, half the onion, garlic, cumin, oregano, and salt until very smooth. Dice 60g white onion for filling and slice remaining 60g into rings for plating. Shred 300g queso Chihuahua.
Bloom
Heat 2 tbsp oil in a large skillet over medium-high 1 minute. Strain chile sauce into oil, cook 4 minutes stirring until brick red. Add 1 1/2 cups stock, reduce over medium-low 5 minutes stirring until sauce coats a spoon. Set aside in a wide bowl.
Saute
Wipe skillet clean. Heat remaining 2 tbsp oil over medium 30 seconds. Pass each corn tortilla through warm oil 5 seconds per side until pliable. Dip tortilla in chile sauce to coat both sides.
Stuff
Sprinkle a sixth of queso Chihuahua and about 1 tsp diced onion along each tortilla centre. Roll loosely and place seam-side down in skillet.
Simmer
Spoon additional sauce over enchiladas. Warm over medium-low 3 to 4 minutes until cheese inside melts and sauce is bubbling gently at edges.
Plate
Transfer enchiladas to plates, drizzle with 60g crema, top with crumbled queso fresco, onion rings, and chopped cilantro. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.