Cheese Enchiladas Recipe

• Level: Intermediate
• Yield: 6 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)
  Calories: 564
  Total Fat: 34 g
  Saturated Fat: 14 g
  Carbohydrates: 55 g
  Dietary Fiber: 10 g
  Sugar: 12 g
  Protein: 15 g
  Cholesterol: 60 mg
  Sodium: 1067 mg
• Total: 1 hr 55 min
• Active: 1 hr 5 min

• One 12-ounce jar jalapeo slices, drained
• 2 cups sour cream, at room temperature
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 green onions, sliced, plus more for sprinkling
• 4 cups grated sharp Cheddar
• 18 corn tortillas
• Enchilada Sauce, recipe follows

Enchilada Sauce:

• 1/4 cup olive oil
• 1/2 cup finely chopped red bell peppers
• 1/2 cup finely chopped onions
• 2 tablespoons finely chopped garlic
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 2 beef, chicken or tomato bouillon cubes
• Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• Two 15-ounce cans tomato sauce

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1. Preheat the oven to 375 degrees F. Get ready to create a smoky, cheesy masterpiece that'll have everyone rushing to the table!
2. Heat a cast-iron skillet over medium-high heat until hot. Place the jalapeo slices in the dry skillet and cook until they just begin to blackenthese charred gems add irresistible flavor. Remove from heat and let cool.
3. In a mixing bowl, combine the sour cream, cumin, cayenne pepper, green onions, cooled jalapeos, and 2 1/2 cups of the grated Cheddar. Mix into a creamy, spicy filling that screams comfort food.
4. Using tongs, char each tortilla one at a time over a gas flame for 5 to 10 seconds per sidethis step infuses authentic smokiness! Dip each into the Enchilada Sauce. Place a tortilla on a plate, add 2 to 3 tablespoons of the sour cream mixture to the center, roll it up, and place seam-side down in a 9-by-13-inch baking dish. Repeat with the remaining tortillas and filling, building layers of delicious anticipation.
5. Top the dish with the remaining 1 1/2 cups of cheese, then bake until bubbly and golden, about 15 to 20 minutes. Garnish with extra green onions and serve hotpure bliss in every bite!

Enchilada Sauce:

1. Warm the oil in a medium saucepan over medium heat. Add the peppers, onions, and garlic; cook until softened, about 2 minutes. Stir in the chili powder, cumin, cayenne, bouillon cubes, salt, and pepper; cook 2 more minutes. Add flour and cook 1 minute more. Pour in chicken stock, stir, then add tomato sauce and 3 cups water. Bring to a boil, reduce heat, and simmer until reduced by one-third, about 20 minutes. This rich sauce is the heart of your enchiladas!
2. Allow to cool slightly, transfer to a blender, and blend until velvety smooth.
3. Store in the fridge for up to a week or freeze for future feastsversatile and always ready to elevate your meals.

You can warm the tortillas in a microwave on a paper towel if you don't have a gas stoveeasy adaptation for home cooks everywhere.

When blending hot liquids: Let cool about five minutes, fill blender halfway, lid on with one corner open, cover with a kitchen towel, and pulse until smooth. Safety first for perfect results!