These Enchiladas De Manchego Nortenas are a hearty and comforting classic from Northern Mexico. Unlike many enchiladas that use meat, this version relies on the sharp, salty flavor of Manchego cheese and fresh jalape&# 195;±os for a satisfying bite. The star of the show is the vibrant red chile sauce, made by blending dried New Mexico chiles with garlic, onion, and warm spices like cumin and oregano. The result is a deep, smoky, and slightly sweet sauce that coats each layer of lightly fried corn tortilla. The texture is a delightful contrast between the crisp edges of the tortillas and the gooey, melted cheese inside. Perfect for weekend dinners, festive gatherings, or when you crave authentic Mexican flavors without the fuss of meat preparation. ItâÂÂs a dish that brings warmth and rustic charm to any table.
Enchiladas De Manchego Nortenas
Description
These Enchiladas De Manchego Nortenas are a hearty and comforting classic from Northern Mexico. Unlike many enchiladas that use meat, this version relies on the sharp, salty flavor of Manchego cheese and fresh jalape&# 195;±os for a satisfying bite. The star of the show is the vibrant red chile sauce, made by blending dried New Mexico chiles with garlic, onion, and warm spices like cumin and oregano. The result is a deep, smoky, and slightly sweet sauce that coats each layer of lightly fried corn tortilla. The texture is a delightful contrast between the crisp edges of the tortillas and the gooey, melted cheese inside. Perfect for weekend dinners, festive gatherings, or when you crave authentic Mexican flavors without the fuss of meat preparation. ItâÂÂs a dish that brings warmth and rustic charm to any table.Ingredients
Directions
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Wash the dried red chiles and remove their stems, seeds, and veins.
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Bring 3 cups of water to a boil in a medium saucepan and add the cleaned chiles.
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Cover the pan, remove it from the heat, and let the chiles soak for 1 hour or until softened. Drain, reserving the soaking water.
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In a blender, combine the soaked chiles, reserved soaking water, minced garlic, quartered yellow onion, ground cumin, salt, pepper, sugar, and crumbled oregano.
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Puree the mixture until smooth, adding more reserved water if necessary to reach a pourable consistency.
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Heat oil in a wide sauté pan over medium-low heat. Add the blended sauce and cook for about 10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning, then cover and keep warm.
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In a mixing bowl, combine grated Manchego cheese, sliced jalapeño chiles, finely chopped cilantro, and diced yellow onion. Toss to mix evenly.
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Heat 1 inch of canola or vegetable oil in a large skillet over medium-high heat.
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Fry the white corn tortillas one at a time for about 30 seconds until slightly golden but still pliable. Drain on paper towels.
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Preheat the oven to a warm temperature to keep the finished enchiladas hot.
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Ladle a generous amount of the prepared red chile sauce into the center of a serving plate.
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Dip a fried tortilla into the remaining sauce in the pan, coating it well, and place it on top of the sauce on the plate.
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Scatter about 1/4 cup of the cheese and jalapeño mixture over the tortilla.
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Dip another tortilla in the sauce and layer it on top of the cheese mixture.
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Repeat the layering process, adding another layer of cheese mixture and a final dipped tortilla on top.
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Keep the stacked enchiladas warm in the oven while you assemble the remaining portions.
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Garnish with sprigs of fresh cilantro before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2334.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 600.0g200%
- Dietary Fiber 0.0g0%
- Sugars 600.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
