Mexican · Dinner
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.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
22gProtein
32gFat
38gCarbs
4gSugar
4gFiber
780mgSodium
65mgChol
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Instructions
1
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, 0.5 onion, garlic, cumin, oregano, and salt until very smooth. Dice 60g white onion for filling and slice remaining into rings for plating. Shred 300g queso Chihuahua.
2
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 360ml stock, reduce over medium-low 5–6 minutes stirring until sauce coats a spoon. Set aside in a wide bowl.
3
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.
4
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.
5
Simmer
Spoon additional sauce over enchiladas. Warm over medium-low 3–4 minutes until cheese inside melts and sauce is bubbling gently at edges.
6
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) queso Chihuahua, shredded
- 4 guajillo chiles, dried
- 2 ancho chiles, dried
- 2 medium tomatoes
- 0.5 white onion
- 4 garlic cloves
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- 1 tsp fine salt
- 4 tbsp neutral oil
- 360ml (1 1/2 cups) chicken or vegetable stock
- 60g (2.1 oz) white onion
- 6 corn tortillas, 6 inch
- 60g (2.1 oz) Mexican crema or sour cream
- 60g (2.1 oz) queso fresco, crumbled
- 16g (large handful) fresh cilantro
- 1 lime