Mollys Cheese Enchiladas Recipes

CHEESE ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
• Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
• Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
• Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
• Let the mixture cool slightly, then transfer to a blender and puree until smooth.
• The sauce will keep in the refrigerator for up to a week and can also be frozen.

CHICKEN-AND-CHEESE ENCHILADAS

Steps:

• Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
• Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
• Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

LAYERED ENCHILADA BAKE

Steps:

• Heat oven to 400ºF.
• Brown meat with onions in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in next 4 ingredients.
• Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each of the meat mixture, sour cream and cheese. Repeat layers; cover.
• Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before cutting to serve.

SUPER EASY CHEESY ENCHILADAS

Steps:

• First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
• Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
• Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
• Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
• Pour the rest of the sauce on top, spreading it to cover.
• Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
• For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.

MOLLY'S CHEESE ENCHILADAS

Steps:

• *NOTE: The cheese used was probably a white mild cheese from a local Mexican merchant in early California. We can guess that the type of cheese used was one of several (or similar): blanco, fresco, requeson, etc. Mild American cheese such as California Monterey Jack will work fine as will a medium sharp white cheddar. I always use a combination of different cheeses-Jack, fresco, etc. For the sauce I used a recipe from another site, with a few adjustments-most especially using dried chilies for chili powder, etc. Just remember when choosing dried chilies, to choose ones that are mild to medium in the hotness category.
• SAUCE: Dry roast the chilies in a clean, dry cast iron skillet over medium heat until fragrant but not burnt, about 8 minutes. Remove from pan and cool. Once cool enough to handle, stem, seed and remove membrane.
• Soak the chilies in 2 cups of water for 20 minutes. Important: **Drain but reserve soaking liquid**.
• Coarsely chop the chilies.
• Heat the oil in a large sautè pan over medium heat. Sautè the onion and garlic just until softened, about 2 minutes.
• Stir in the flour using a wire whisk and cook for 1 minute, then add the prepared chilies and cook for 1 more minute. Gradually whisk in the reserved chili soaking water through a sieve, stirring well to make sure you remove all the lumps, then stir in the tomatoes and cinnamon. Season with salt to taste.
• Reduce heat to low, cover and simmer for 15 minutes.
• Once the sauce has simmered 15 minutes, using an immersion blender, puree until smooth. If sauce is too thick, just add a little water or weak broth to thin. Season with salt to taste. If too bitter, add the sugar to neutralize any bitterness.
• ENCHILADAS: Begin by oiling a 13" x 9" ovenproof casserole dish. Spread a small amount of the enchilada sauce in the bottom of the casserole dish just enough to cover the entire area. (It may be necessary to use two baking dishes to fit all the enchiladas.).
• In a small skillet, lightly saute the onion and garlic in a little bit of oil just until softened. Set aside to cool slightly.
• In a large bowl combine the cooled mashed eggs, cheese, olives, onions and garlic. Stir to mix.
• Take one tortilla, quickly and lightly dip on both sides in the warmed enchilada sauce. Do not allow to soak in the sauce or the tortillas will break apart.
• For each tortilla, place approximately 1/4 cup heaping of the cheese mixture. Roll up and place enchilada seam side down in the casserole dish.
• Continue with the remaining tortillas until all are stuffed.
• Preheat oven to 350 degrees.
• Using a soup ladle, evenly spoon the remaining sauce over the enchiladas, making sure the edges of the tortillas are covered with sauce so the enchiladas do not dry out during baking.
• Sprinkle about 1/2 cup of grated cheese evenly on top. Cover casserole dish with aluminum foil.
• Bake for about 15-20 minutes or only until cheese is melted.
• Remove from oven and let sit 10 minutes. Garnish with green onions.

CHEESE ENCHILADAS WITH MOLE SAUCE RECIPE

Steps:

• Follow the directions here for preparing the mole paste. Once the mole is ready, move on to the next steps.
• Pour 1/4" of cooking oil (about 1 cup) into a frying pan and heat to medium-hot.
• Gently lower a corn tortilla into the oil and cook for about 10 seconds until the tortilla starts to puff up. Turn the tortilla and cook for another 10 seconds.
• Remove the tortilla from the oil. Allow the oil drain off for a few seconds.
• Place the tortillas on a plate covered in paper towels to drain the excess oil.
• Rolling the Enchiladas
• Bring the cheese to room temperature before rolling.
• Place a corn tortilla on a plate then place 2 or 3 slices of cheese on the tortilla.
• Roll the tortilla until it forms a nicely shaped tube.
• Repeat until you have rolled all of the enchiladas.
• Serving the Enchiladas
• Spoon the mole over the enchiladas (about 3/4 cup per plate).
• Using a squirt bottle filled with Mexican cream, pipe 3 lines of cream across the enchiladas to decorate.
• Garnish with 3 thinly sliced onion rings.
• Serve immediately.

CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Warm corn tortillas on a hot skillet for a few seconds on each side.
• Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end).
• Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
• Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
• Serve with a side of Mexican Rice.

MOLE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease.
• Pour 1/4 cup of mole sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in the pan.
• Pour remaining mole sauce over the top. Bake for 20-25 minutes or until hot and bubbly.
• Remove from oven and top with a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.

CHORIZO, EGG AND CHEESE ENCHILADAS

Steps:

• For the sauce: Preheat the oven to 425 degrees F.
• Heat the olive oil in a large saucepan over medium heat. Add the jalapeno, onion and a pinch of salt and cook until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, oregano, crushed red pepper and black pepper and cook, stirring, for 1 minute. Stir in the sugar, chiles and stock and remove from the heat. Blend in a food processor or blender until smooth. Return it to the pan and simmer for 20 minutes. Taste and adjust the seasoning as desired.
• For the filling: Spread the tots out on a sheet pan, then sprinkle with salt and pepper. Bake until crisp, 20 to 25 minutes. Remove from the oven and set aside, then reduce the oven to 375 degrees F.
• Heat a large skillet over medium-high heat and cook the chorizo, breaking it up with a wooden spoon until fully cooked. Use a slotted spoon to transfer to a large bowl. Reserve a thin coating of fat in the skillet and discard any excess. Add the onion and a pinch of salt to the skillet and cook until softened, 5 to 7 minutes. Add the eggs and scramble, cooking until just set. (Err on the side of them being underdone, since they'll continue to cook in the oven.) Transfer to the bowl with the chorizo and fold to combine. Season to taste (you may decide not to add any salt, since the chorizo has salt).
• Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/3 cup of the egg mixture onto each tortilla. Top with a handful of the cheese and 6 potato tots. Roll up the tortillas and arrange them seam-side down in the baking dish. Top evenly with the remaining sauce. Sprinkle the top with the remaining cheese. Bake until the cheese is browned, about 40 minutes.
• Top with dollops of sour cream, jalapenos, radishes and fresh cilantro and serve.

CHICKEN ENCHILADAS WITH MOLE SAUCE

Steps:

• Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
• Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
• Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
• Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
• Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth.
• Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
• Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.