Irresistible Enchiladas: Quick Roasted Tomato Delight

Why Make This Recipe

These Irresistible Enchiladas are quick and easy to make, bringing a burst of fresh flavors to your table. The roasted tomatoes create a rich and vibrant sauce that beautifully coats the enchiladas. It’s a delightful meal for family gatherings or a simple weeknight dinner.

How to Make Irresistible Enchiladas

Ingredients:

• 6 pieces Plum Tomatoes (Can substitute with vine-ripened tomatoes.)
• 1 medium Onion (Flavor may vary with different types.)
• 1 piece Jalapeño (Adjust based on spice preference.)
• 3 cloves Garlic (Use more for stronger flavor.)
• 1 teaspoon Salt (Adjust to taste.)
• 1 cup Stock (or Water) (Use water for a lighter option.)
• 8 pieces Corn Tortillas (Flour tortillas can be used for a gluten-free option.)
• 1 cup Queso Fresco Cheese (Can substitute with mozzarella or cotija.)
• 1/2 cup Mexican Crema (Sour cream can be used as a substitute.)
• 1/4 cup Cotija Cheese (Optional finishing touch.)
• 1/4 cup Cilantro (Fresh garnish.)

Directions:

1. Preheat your oven to 400°F (200°C).
2. Cut the plum tomatoes, onion, and jalapeño. Place them on a baking sheet along with the garlic cloves, drizzle with a little oil, and sprinkle with salt.
3. Roast in the oven for about 20 minutes until everything is soft and slightly charred.
4. Remove from the oven and let them cool slightly. Then, blend the roasted veggies with stock in a blender until smooth.
5. Heat a pan over medium heat. Lightly toast each corn tortilla for a few seconds on each side.
6. Fill each tortilla with the blended sauce and some queso fresco. Roll them up and place them seam-side down in a baking dish.
7. Pour any leftover sauce over the enchiladas and sprinkle with remaining queso fresco.
8. Bake in the oven for about 15-20 minutes until the cheese is melted.
9. Once done, drizzle with Mexican crema and sprinkle possible cotija cheese and cilantro on top before serving.

How to Serve Irresistible Enchiladas

Serve these enchiladas hot from the oven. You can add extra cilantro, a wedge of lime, or pickled onions for an additional flavor boost. They pair well with a fresh salad or some rice and beans.

How to Store Irresistible Enchiladas

Store any leftovers in an airtight container in the fridge. They should stay good for 3-4 days. To reheat, warm them in the oven or microwave before serving.

Tips to Make Irresistible Enchiladas

• Make sure to roast the tomatoes well to deepen the flavor.
• Use a high-quality cheese for the best taste.
• If you want more spice, add more jalapeños or a dash of hot sauce in the sauce.

Variation

You can make these enchiladas vegetarian by removing any meat proteins and adding black beans or sautéed vegetables. If you want to make it heartier, consider adding shredded chicken or beef.

FAQs

Can I freeze enchiladas?
Yes, you can freeze them. Just make sure to let them cool completely and then store them in a freezer-safe container. They will last for about 2-3 months.

Can I use different cheeses?
Certainly! You can use mozzarella, cheddar, or any cheese that melts well.

Are enchiladas gluten-free?
To make them gluten-free, use corn tortillas instead of flour tortillas.

Irresistible Enchiladas

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• Author: jurgentukur
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

Quick and easy enchiladas with a vibrant roasted tomato sauce, perfect for family gatherings or weeknight dinners.

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Ingredients

• 6 pieces Plum Tomatoes (or vine-ripened tomatoes)
• 1 medium Onion
• 1 piece Jalapeño (adjust for spice)
• 3 cloves Garlic
• 1 teaspoon Salt (to taste)
• 1 cup Stock (or Water)
• 8 pieces Corn Tortillas (or Flour for gluten-free)
• 1 cup Queso Fresco Cheese (or mozzarella/cotija)
• 1/2 cup Mexican Crema (or sour cream)
• 1/4 cup Cotija Cheese (optional)
• 1/4 cup Cilantro (for garnish)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the plum tomatoes, onion, and jalapeño, then place on a baking sheet with garlic, drizzle with oil, and sprinkle with salt.
3. Roast in the oven for about 20 minutes until soft and charred.
4. Let cool, then blend with stock until smooth.
5. Toast each corn tortilla in a pan briefly on each side.
6. Fill tortillas with sauce and queso fresco, roll them up, and place seam-side down in a baking dish.
7. Pour any leftover sauce over, sprinkle remaining queso fresco, and bake for 15-20 minutes until cheese is melted.
8. Drizzle with Mexican crema and sprinkle with cotija cheese and cilantro before serving.

Notes

For added flavor, consider garnishing with lime wedges or pickled onions. Ensure tomatoes are well-roasted for deeper flavor.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican