Homemade Cheese Enchiladas

Cheese enchiladas are a classic Mexican dish that can be very quick and easy using prepared sauce and tortillas, or it can be a standout dish when made from scratch. If you are used to using store-bought tortillas and sauce, this will be a significant improvement from that.

I’ll show you how to make the sauce and tortillas to make this simple dish one of your favorites.

There is nothing wrong with using prepared sauce and tortillas. You can skip past those sections if you want, but what fun is that?


To make Corn Tortillas:

  • 2 cups of Masa Harina (Mexican corn flour)
  • 2 cups of warm water
  • 1/2 teaspoon of salt
  1. Mix the flour and salt in a mixing bowl.
  2. Add half the water and mix. Once all the water is absorbed, add about a tablespoon of water at a time and mix until a smooth dough forms. The dough should be pliable and not sticky.
  3. Pull about a two-inch diameter ball (slightly larger than a golf ball; this amount makes about 12) and roll until smooth in your palms.
  4. Place a piece of wax paper on a countertop or hard surface, and place the ball of dough in the center.
  5. Place another piece of wax paper on top of the ball, and using the bottom of a smooth casserole dish (clear works best so you can see the tortilla) and press firmly until the dough ball is flattened and thin, about 7 inches in diameter.
  6. Place the flattened dough on a hot and dry skillet for about 45 seconds on each side to cook the dough into a tortilla.

To make the Enchilada Sauce:

  • 2 tablespoons of vegetable oil
  • 5 ancho chiles (dried)
  • 1 small white onion, diced
  • 4 cloves of garlic, diced
  • 1 cup of tomato sauce
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of marjoram
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1 teaspoon of cocoa powder
  • 1 tablespoon of sugar
  • 1 cup of water reserved from soaking ancho chiles
  1. Cut the stem off the chiles and shake out any loose seeds. You do not have to get them all, just what freely falls out.
  2. Toast the chiles in a hot and dry skillet for 2-3 minutes on each side and flip as soon as they start smoking.
  3. Place the toasted chiles in a bowl of warm water for 20 minutes.
  4. Cook onions and garlic in a frying pan with the oil until translucent, about five minutes.
  5. Remove the chiles from the water and roughly chop.
  6. Place the onions and garlic, tomato sauce, chiles, all spices, salt, sugar, and 1 cup of water reserved from the chiles in a blender or food processer. Blend until smooth. Add more water if needed to get a smooth but thick consistency. Taste and correct seasoning.

To make the Enchiladas:

  • 8 corn tortillas
  • 2 cups of enchilada sauce
  • 6 ounces of shredded monterey jack cheese
  • Sliced onion for garnish
  1. In a small skillet, pour enough vegetable oil to get about 1/2″ depth and warm on medium-high.
  2. Once the oil is hot, place a single tortilla with tongs in the hot oil for about 5 seconds, and flip for 5 seconds more. You are not cooking the tortilla, just coating it in hot oil. Place on a paper towel to dry. This makes the tortilla pliable and less likely to break when rolling.
  3. Fill the tortilla with shredded cheese and carefully roll, leaving the overlapped seam on the bottom. Spread a thin layer of the sauce in a casserole dish, then lay the rolled enchiladas on top.
  4. Once the dish is full, spread a layer of sauce on top, followed by more shredded cheese to your liking.
  5. Place in a 350° oven for 20 minutes. Garnish with onion before serving.

Notes:

It may take a little practice to get the raw tortillas thin enough and to find the technique for not ripping them when picked up. Once you have done a few it comes naturally.

You can adjust the sauce to your liking. Experiment with more or less tomato sauce, dried chiles, and amounts and types of spices to suit your taste. You can also try using chicken or beef stock instead of the reserved chile liquid.

You can also use different cheeses depending on your preference and availability. Cheddar, mozzarella, and a variety of Mexican cheeses work as well.

If you like this recipe, let me know in the comments below, and don’t forget to share and subscribe! Enjoy!

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Sesame Cheddar Crackers

These cheese wafers have a crispy texture and savory flavor and make a perfect appetizer, snack, or addition to the charcuterie board. You will love how easy these are to make plus you only need a few ingredients and a great alternative to the store-bought processed cheese crackers. Give these a try, you won’t be disappointed!


Ingredients for about 40 Crackers

  • 4 oz. good quality cheddar cheese
  • 6 Tbsp. melted butter
  • 1/4 c sesame seeds
  • 1 cup all-purpose flour
  • 1 Tbsp. Worcestershire sauce
  1. Toast sesame seeds in a dry non-stick pan over medium-high heat until golden-brown, about 7 minutes.
  2. In a mixing bowl, mix shredded cheese and butter.
  3. Mix flour, toasted sesame seeds, and Worcestershire sauce and mix with a spatula until a slightly sticky dough is formed. Add more flour in small increments if dough is still too wet.
  4. Cover dough and chill for at least an hour or up to overnight.
  5. Lightly flour your work surface, and roll out dough with a floured rolling pin until the dough is consistent thickness, about 1/8″.
  6. Cut with 2″ round cookie-cutter (or any size/shape cutter you like)
  7. Bake at 350°F for 15 minutes or until the edges just start to turn brown

Notes

When rolling out the dough you want the consistency of something similar to cookie dough, so don’t leave it out too long before rolling or roll it out directly from the refrigerator. Also, make sure to keep a close eye while baking, as only a minute too much can burn them. You can easily make this dough a day ahead as well for convenience. Please let me know if you try this recipe, and don’t forget to share and subscribe! Enjoy!

Grandma’s Oatmeal Bread

This recipe is adapted from “Mountain Measures – A collection of West Virginia Recipes” published in 1974. This is a hearty bread that goes well with a soup or salad, and also makes for a great breakfast with butter and jam. If you have never made bread before, this recipe will be great to start with since it is not difficult and the dough comes together quite easily. Even if you are an experienced bread maker, give this one a try, you will love it!


Ingredients for one loaf

  • 1 package active dry yeast (or 2-1/4 tsp. dry yeast)
  • 1/2 tsp. sugar
  • 1/4 cup warm water
  • 3/4 cup boiling water
  • 1/2 cup quick-cooking rolled oats
  • 1/4 cup dark molasses
  • 1/6 cup vegetable shortening
  • 1/2 Tbsp. salt
  • 3 to 3-1/4 cups sifted all-purpose flour
  • 1 egg, beaten
  • 2 Tbsp. rolled oats
  • 1 egg white
  • 1 Tbsp. water
  1. Dissolve yeast in 1/4 cup warm water and add sugar, let sit for 10 minutes.
  2. Combine 3/4 cup boiling water, quick-cooking rolled oats, molasses, shortening, and salt; cool to lukewarm.
  3. Stir in 1 cup of sifted flour; beat well. Add beaten egg and the yeast; beat well. Add enough remaining flour to make a soft dough, roughly 3 cups total.
  4. Turn out on lightly floured surface; cover and let rest 10 minutes.
  5. Knead until smooth and place in a lightly greased bowl, turning dough once. This should take about five minutes. Cover, let rise until doubled, about an hour.
  6. Knock down dough (knead gently to remove any air bubbles that may have formed)
  7. Coat a well-greased loaf pan with 2 tablespoons of oats on all sides. Shape loaf and place it in pan, and let rest for 45 minutes.
  8. Brush with egg white and water mixture and sprinkle lightly with oats.
  9. Bake at 375° for 40 minutes.

Notes

Probably the most important thing to be aware of when making any bread is making sure the yeast has the proper conditions to do its job. This means to make sure you are not using old and stale yeast, and also not using too hot or cold water when starting it. I used 2-1/4 tablespoons of dry yeast in 1/4 cup of warm water, and as suggested on the yeast packaging, added 1/2 tablespoon of sugar and let sit for 10 minutes. This made a very foamy mixture, and this is how you know the yeast is working. When kneading, you want to make sure you do it long enough to get a smooth and consistent texture, and this took me about 5 minutes of fairly vigorous kneading to get to that point. Make sure to not skip the “knock down” to remove any large air bubbles that may have formed during proving. Please let me know what you think of this bread in the comments below, and don’t forget to like and share! Enjoy!

Beef-Noodle Casserole

This recipe is adapted from “A Cook’s Tour of Athens” from Athens, Georgia in 1963. After doing some research, I can’t seem to find any particular origin of this recipe, and is most likely an evolved version of several different things such as spaghetti bolognese, lasagna, and beef stroganoff to name a few. If you have ever had any of the dishes, you know how hearty and satisfying beef and noodles can be, and this recipe is no different. The creaminess from the cottage cheese, cream cheese, and sour cream is very well balanced with the tomato sauce, and like any casserole, this is a one-pot (or casserole dish) meal. You can also double the amount and freeze for a super-easy weeknight meal; just allow more cooking time from frozen if you do.


Ingredients for 8-10 servings

  • 1 8-ounce package noodles, cooked
  • 2-1/2 pounds ground beef
  • 3 tablespoons butter
  • 2 8-ounce cans tomato sauce
  • 1 tablespoon oregano (fresh)
  • Salt and pepper to taste
  • 1 cup cottage cheese
  • 1 8-ounce package cream cheese
  • 1/2 cup sour cream
  • 1/3 cup minced onion
  • 1 tablespoon green pepper (optional)
  1. Cook beef in 1 tablespoon butter until browned.
  2. Add tomato sauce, oregano, salt, and pepper and set aside.
  3. Combine cottage cheese, cream cheese, sour cream, onion, and green pepper.
  4. Add cheese mixture and 2 tablespoons butter to warm cooked noodles.
  5. Place in the bottom of a buttered casserole dish. Pour in meat and stir to mix with the noodles.
  6. Cook about 35 minutes at 325 degrees.

Notes

This is a very easy recipe to make and you shouldn’t have any issues with this one. I used 93% lean ground beef and had a decent amount of fat in the pan after I browned it, so I scooped most of it out so the final result wouldn’t be too greasy. Also, don’t be too liberal with the salt when seasoning the meat; there is quite a bit of sodium in the cottage cheese and this takes care of most of the seasoning alone. Don’t forget to share and subscribe, and I would love to hear from you in the comments below. Enjoy!

Brown Sugar Pie

This recipe is adapted from “A Cook’s Tour of Athens” from Athens, Georgia published in 1963. A classic recipe that uses very basic and fundamental ingredients to make something that equals more than the sum of its parts. You will love this recipe since there are only five ingredients plus the pastry, and could not be any easier or more delicious. The texture is similar to a pecan pie but without the nuts, and the caramelized sugar on top gives a fantastic toffee and molasses flavor. A perfect southern summer picnic treat! 


Ingredients for 1 pie (6 servings)

  • 1 unbaked pastry shell (recipe here)
  • 2 eggs
  • 1.5 cups brown sugar
  • 1/2 cup evaporated milk
  • 1/4 cup melted butter
  • Vanilla ice cream (optional
  1. Add eggs to sugar, then melted butter, then milk.
  2. Mix well and pour into un-cooked shell.
  3. Bake for 1 hour in 350 degree oven or until a knife inserted in the center comes out clean.
  4. Serve with vanilla ice cream or as-is.

Notes

I used home-made pastry and this adds another level of quality and reminds me of when I was a child and my grandmother making pies that had that buttery and flaky crust. You should have no difficulties making this recipe and I would love to hear from you if you try it. Please don’t forget to share and subscribe below! Enjoy!

Lemon-Curry Deviled Eggs

This recipe is adapted from “Feeding the Flock” published by Corinth Baptist Church in Monroe, North Carolina in 2001. There are endless varieties of new and old deviled egg recipes, but this one is a little different since it uses curry powder. I am a huge fan of curry powder and related spices, and this goes very well with the eggs to add a slightly different twist on an old classic. I think almost everybody loves deviled eggs, so you know these will be a hit at any party or holiday dinner!


Ingredients for 32 Deviled-Eggs

  • 16 hard-boiled eggs
  • 1/2 c. sour cream
  • 2 Tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1/2 tsp. ground mustard
  • 1/2 tsp. curry powder
  • 1/2 tsp. Worcestershire sauce
  1. Boil eggs, cool, peel, and cut eggs in half lengthwise. (see notes below for boiling eggs)
  2. Remove the yolks; set whites aside.
  3. In a bowl, mash yolks, add remaining ingredients and mix well.
  4. Spoon into egg whites. Chill until served.
Lemon-Curry Deviled Eggs

Notes

These deviled eggs were as easy to make as any other deviled egg, and the lemon and curry add a bit of interest without going overboard. If you don’t have a particular way you like to boil your eggs, I always use the same method and it works every time:

  1. Place eggs in a deep pan with a lid and cover with 1-2 inches of cold water
  2. Put the pan on high heat until it comes to a rolling boil
  3. Turn heat source completely off but do not remove pan, put lid on and leave for 12 minutes
  4. Immediately pour out as much hot water as you can without dropping the eggs, and run cold water in the pan for 2-3 minutes or until you can handle the eggs without burning your hands
  5. Peel eggs under running water

This method works every time to get a hard-boiled egg that is not overcooked and rubbery. If you like soft-boiled eggs, you can experiment with less time, maybe starting at 8 minutes instead of 12. These deviled eggs were delicious and I will certainly be making them again. Please don’t forget to share this with anybody that loves deviled eggs, and don’t forget to subscribe for more recipes like this. Enjoy!