Lent doesn't mean sacrificing flavor! These Lenten Red Cheese Enchiladas offer a delicious and satisfying alternative to traditional meat-filled enchiladas, perfect for a Friday night dinner or a special occasion during the Lenten season. Made with a vibrant blend of melting red cheeses, these enchiladas boast a rich, savory filling encased in warm corn tortillas and topped with a flavorful, slightly spicy sauce. They're surprisingly easy to make, using readily available ingredients, and the result is a dish that's both comforting and impressive. The satisfyingly cheesy filling combined with the spicy kick makes these enchiladas a true crowd-pleaser.
Forget complicated recipes and lengthy prep times; this recipe is surprisingly quick and easy to follow. The perfect balance of cheese, spice, and corn tortilla creates a truly unforgettable Mexican dish. Ready to create your own culinary masterpiece? Let's dive into the step-by-step instructions to make these irresistible Lenten Red Cheese Enchiladas.
Tools Needed
- Molcajete
- Blender
- Pot
- Frying pan
Ingredients
- Guajillo chiles
- Ancho chile: 1 medium
- Morita chiles
- Thyme: a pinch
- Mexican oregano: a pinch
- Cinnamon: a very small piece
- Clove: 1
- Black pepper: 2 cloves
- Garlic: 2 cloves
- Toasted holly
- Water or chicken broth
- Salt
- Crumbled fresh cheese
- Finely chopped onion
- Corn tortillas
- Sesame seeds
- Hot oil
- Butter
- Red rice
- Beans
- Lettuce
- Fresh cream cheese
- Avocado
Step-by-Step Instructions
Step 1. Prepare the Ancho Chile Sauce
- Clean and deseed guajillo chiles and ancho chile.
- Hydrate chiles in boiling water, then turn off heat and let them soften.
- Toast holly carefully, then add it to the molcajete with thyme, oregano, cinnamon, clove, pepper, and garlic. Grind the spices.
- Blend the garlic with a little broth or water.
- Add the blended mixture and spices to the molcajete, then add the chiles and the rest of the broth or water. Blend well.
- Strain the sauce.
- Cook the sauce in a little hot oil with butter, seasoning with salt.
Step 2. Assemble the Enchiladas
- Fry corn tortillas in hot oil until lightly browned. Drain on absorbent paper.
- Mix chopped onion with crumbled fresh cheese for the filling.
- Dip each tortilla in the sauce, fill with cheese mixture, and fold into an enchilada.
Step 3. Bake and Serve
- Arrange enchiladas in a baking dish, cover with sauce, and bake until heated through.
- Serve with red rice, beans, lettuce, cream cheese, avocado, and extra sauce.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Adding morita chiles makes the sauce spicier.
- Use chicken broth instead of water for richer flavor.
Nutrition
- Calories: 600-800
- Fat: 30-45g
- Carbs: 70-90g
- Protein: 20-30g
FAQs
1. Can I use a different type of cheese?
Absolutely! Experiment with other melting cheeses like Monterey Jack, Oaxaca, or even a blend. Just ensure they melt well.
2. How can I make this recipe spicier?
Add more chili powder to the enchilada sauce, or include a pinch of cayenne pepper or a few diced jalapeños for extra heat.
These Lenten Red Cheese Enchiladas are a delightful and satisfying way to enjoy a comforting Mexican meal during the Lenten season, proving that delicious food and religious observance can perfectly coexist. The recipe's simplicity and adaptability make it a perfect choice for both experienced cooks and beginners alike. Enjoy this flavorful dish, and happy Lent!