Tag Archives: Enchiladas

Tex-Mex Cheese Enchiladas with Chile con Carne #SundaySupper

Tex-Mex Cheese Enchiladas with Chile con Carne

Welcome to a Hometown Food issue of Sunday Supper!!! This might just be my favorite Sunday Supper I’ve participated in so far. My home city and state has deep roots as far as culinary traditions go, and I’m thrilled to share one of my absolute favorites with you today! I’m also very excited to see what everyone else has brought today – in general, I find myself fascinated with regional cuisine. So, this is a wonderful Sunday Supper for me!

Tex-Mex Cheese Enchiladas with Chile con Carne

I had many choices of what I could have made for today, but I decided something classic and iconic would be best; and thus, I chose one of the best-loved and well-known Tex-Mex dishes to ever come out of Texas (besides chili): enchiladas filled with cheddar cheese and raw onion, topped with a chile con carne, which is a gravy sauce flavored with lots of chile peppers and ground beef. You’ll see this dish on Tex-Mex menus all over the state, including my home town of Dallas.

Tex-Mex Cheese Enchiladas with Chile con Carne

I have way too many memories to count of ordering this dish in Tex-Mex restaurants growing up. It was one of my favorites (this one being the other favorite thing to order in a Tex-Mex restaurant). As I no longer live in Texas, I can’t really order this dish in restaurants anymore – Tex-Mex restaurants are few and far between in New York, and the ones that do exist are pretty unimpressive – so I had to learn to make it at home. And I’m incredibly pleased to let you know that this recipe tastes just like all the wonderful restaurant versions I had growing up. It’s perfect!

Tex-Mex Cheese Enchiladas with Chile con Carne

Since I grew up eating this, of course I find it delicious. But I’m happy to report that my non-native-Texan husband has tried it and he loves it too. And yes, he thought it sounded a bit odd at first. So if you are thinking this dish sounds weird, you’re not alone!

There are a lot of chiles in this dish, but it’s not terribly spicy. Ancho chiles are more fruity than spicy – but, don’t rub your eyes after handling them! They are still chiles. The onions don’t entirely cook out, so there’s a little bit of heavenly crunch in the final product. But no, you may not cook them first. The dish calls for raw onions going into the enchiladas, so cooking them first would be blasphemous, but not to worry – they are no longer biting and raw-tasting after the enchiladas bake, but they don’t fully cook either. It just adds a lovely crunch to the soft melted cheese. I hope y’all enjoy this one! I had a blast making and eating it!

Tex-Mex Cheese Enchiladas with Chile con Carne

And don’t forget to check out all the wonderful regional fare from my Sunday Supper cohorts!

{Two Years Ago: Cotija Rice}

Source: slightly adapted from The Homesick Texan Cookbook by Lisa Fain

Ingredients:
CHILE CON CARNE:
6 dried ancho chiles, stems and seeds removed
1 tbs olive or canola oil
½ medium yellow onion, chopped (save the other half, you need it later)
2 cloves garlic, rough chopped
1 tbs ground cumin
1 tsp dried oregano, preferably Mexican
¼ tsp ground allspice
¼ tsp ground cinnamon, preferably Mexican
½ lb. lean ground beef (I use either sirloin or first cut brisket)
2 cups beef stock
Kosher salt and black pepper to taste

ENCHILADAS:
12 corn tortillas, heated until pliable and kept warm
16 oz. yellow cheddar cheese, shredded
½ medium onion, chopped

Directions:
First you’ll make the CHILE CON CARNE: toast the dried chiles about 10 seconds each side in a medium stockpot over high heat. They are done when they are just fragrant. Fill the pot with enough water to cover the chiles, then place it back over high heat. Let it come up to a rolling boil. When it does, shut off the heat, cover the pot and let the chiles rehydrate for 20-25 minutes. Once rehydrated, place the chiles in the blender and save the soaking liquid.
Meanwhile, preheat a large, high-sided skillet over medium heat. Add the oil, then sweat out the onion and garlic, stirring occasionally, until translucent, about 5 minutes. Place the cooked onion and garlic into the blender with the ancho chiles. Add the cumin, oregano, allspice, cinnamon, and 1 cup of the soaking liquid from the chiles. Puree until very smooth.
Wipe out the skillet you used for the onion and garlic, then preheat to medium-high. Add the ground beef and crumble it (you can add a little more oil if needed). Cook, crumbling it as you go, until no traces of pink remain. Add the chile puree and the beef stock. Heat on high until boiling, then lower the heat and simmer for 30 minutes, stirring occasionally. You want it to thicken to a gravy-like consistency. After 30 minutes, season to taste with salt and pepper. Shut off the heat.
Now you can assemble the ENCHILADAS: preheat the oven to 350 F. Grease a large baking dish (I always use a 9×13” baker). Take a heated tortilla and drag it through the sauce on both sides. Lay it on a clean work surface and fill it down the middle with a scant ¼ cup of shredded cheese, followed by a pinch of the chopped raw onion. Roll the tortilla and place it seam side down in the prepared baking dish. Repeat with the remaining 11 tortillas. Pour the rest of the sauce and spread it evenly over all the enchiladas, then sprinkle the remaining shredded cheese over top, followed by the rest of the raw onion. Bake the enchiladas for 15 minutes, until bubbling and slightly browned. For a truly superb and complete Tex-Mex meal, serve with rice and refried beans on the side.

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Mushroom Spinach Enchiladas

Mushroom Spinach Enchiladas 5267

It probably sounds a little funny and hugely un-revolutionary to many, but seeing as I grew up in two extended families of carnivores, and living in the Land of the Almighty Cow, vegetarian fare is somewhat novel to me. But I have to say, it’s grown on me more and more, to the point where I will actually seek it out. Those who knew my youthful self would never have predicted this, but it’s true – I love vegetarian cooking and I’ve even purchased several vegetarian cookbooks.

mushrooms 5225

Mushroom Spinach enchiladas 5266

And so it goes with these extremely tasty enchiladas. Instead of just being meat-free and cheese-filled every which way, they have actual vegetables in the filling (not that cheese isn’t there aplenty; it is). The mushrooms have something of a meaty texture. While mushrooms themselves don’t taste like beef per se, and you won’t be fooling any of your diners, the texture is quite pleasing to the chew. They give the enchiladas heft.

Mushroom spinach enchiladas 5260

The spinach provides a nice leafy background note, and its slight bitterness contrasts nicely with the bright, acidic tomatillo salsa. And of course both the filling and the enchiladas themselves are ensconced in creamy cheesiness that we all love. It’s a filling meal! Without a lot of guilt. That always works in my book. Enjoy!

mushroom spinach enchiladas 5254

{One Year Ago: Pancetta-Wrapped Pork Tenderloin over Apple-Turnip Hash, Apple Maple Walnut Cobbler, Apple Crisp}

Source: slightly adapted from The Homesick Texan Cookbook by Lisa Fain

Ingredients:

SALSA:
1 poblano chile
1 large jalapeno
½ lb. fresh tomatillos, husks removed and rinsed
½ cup cilantro
2 cloves garlic
1 tsp lime juice
1 cup vegetable stock
½ tsp ground cumin
1 tsp canola oil
Kosher salt and black pepper, to taste

ENCHILADAS:
1 tsp canola oil
10 oz. white button or cremini mushrooms, sliced thin
½ medium yellow onion, diced
2 cloves garlic, minced
1 serrano or small jalapeno chile, seeded and minced
1 (10 oz.) box frozen chopped spinach, thawed
1 (16 oz.) container ricotta cheese, full-fat or low-fat, but not fat-free
1 tbs lime juice
¼ tsp cayenne
½ tsp ground cumin
¼ tsp ground cinnamon, preferably Mexican canela
Kosher salt and black pepper, to taste
12 corn tortillas
2 cups (about 8 oz.) Monterey jack cheese, shredded

Directions:
First make the salsa. Roast the poblano and jalapeno either under the broiler or on an open flame from a gas stove, until the outside skin is blackened all over. Place them in a bowl and cover with plastic wrap. Let them steam for about 15 minutes. Using either your hands or a paper towel, scrape the blackened skin off. Cut off the stems and remove the seeds from inside the chiles, then add the flesh to your blender.
Meanwhile, add the tomatillos to a small pot and cover with water. Bring the pot to a boil and cook about 5 minutes, until the tomatillos are tender but not gone to complete mush. Drain, and add the tomatillos to the blender, along with the cilantro, garlic, lime juice, vegetable stock, and cumin. Blend until smooth.
Heat the oil in the pot you used for the tomatillos and place over medium-low heat. Pour the salsa into the pot and simmer for 15 minutes, stirring occasionally. Season to taste with salt and pepper, then turn the heat to very low and just keep it warm until you need it again.
Now make the filling. Heat the oil in a medium-to-large skillet on medium. Add the mushrooms and sauté about 5 minutes, until nicely browned. Add a pinch of salt and remove to a large bowl with a slotted spoon. Add the onion to the skillet and cook about 5 minutes, until soft and translucent. Add the garlic and chile and cook another minute.
Place the spinach in a clean kitchen towel and wring it out over the sink, until you’ve gotten most of the excess water out. Add the spinach to the skillet and cook about 2 minutes, just to remove the excess water. Season lightly with salt and pepper.
Shut off the heat and add the spinach mixture to the mushrooms in the large bowl. Allow to cool about 5 minutes, then add the ricotta, lime juice, cayenne, cumin and cinnamon. Season to taste with salt and pepper, then stir to combine everything. Set aside.
Preheat the oven to 350 F and grease a large casserole or baking dish. Warm the tortillas either in the microwave or on top of your gas stove. Store them in a tortilla warmer or wrapped in a clean kitchen towel to keep them warm.
Take a heated tortilla and drag it through the salsa, coating both sides. Use tongs if it’s too hot for your fingers. Shake off most of the salsa back into the pot, but make sure the tortilla is pliable. Lay the soaked tortilla on a clean work surface and add about ¼ cup of the mushroom spinach mixture to the center of the tortilla. Roll the tortilla and place, seam side down, in the prepared baking dish. Repeat with the remaining 11 tortillas. Pour the rest of the salsa over the enchiladas and top evenly with the shredded cheese. Bake for 15-20 minutes, until the cheese is lightly browned and bubbling. Serve immediately. Leftovers are good.

Chipotle Chicken and Chorizo One Pot

Chipotle Chicken and Chorizo One Pot  4900

So let’s talk about one-pot meals today. Since I love cooking – it’s a passion and a therapy for me – I don’t mind elaborate meals that dirty up several pots and pans simultaneously, or even those meals that make it look like a tornado ripped through my kitchen and dining area. No, I don’t even remotely enjoy doing dishes, but it’s always worth it to me, even as I eyeball the stack of dirty dishes piling up in the sink with a hint of dread. Okay, fine, a lot of dread. I really do despise washing dishes…

Chipotle Chicken and chorizo one pot 4881

But every once in a while, I too want a one-pot meal to avoid the mountains of dirty pots and pans to wash. Let’s face it – no matter what your schedule or your cooking level, one-pots are just nice. They are necessary for everyone’s culinary repertoire.

chipotle chicken and chorizo one pot 4897

But for me, they cannot skimp on flavor. I can’t compromise on using good ingredients and producing a dish that I’ll truly enjoy eating. And today’s recipe completely fits that bill. The flavors are seriously bold, a touch spicy, and very hearty and comforting. Very, very perfect fall food here. I hope y’all will enjoy it too!

Chipotle chicken and chorizo one pot 4893

{One Year Ago: Guest Post – Lemon Buttermilk Doughnuts}

Source: adapted from Week in a Day by Rachael Ray

Ingredients:
8 bone-in, skin-on chicken thighs, trimmed
Kosher salt and black pepper
Olive oil
4-5 oz. chorizo, cured or raw; diced if cured, and casings removed if raw
1 large carrot, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tsp dried thyme
1 tbs smoked Spanish paprika
1 chipotle in adobo, minced, plus 1 tbs adobo sauce
1 (15 oz.) can crushed tomatoes, preferably fire-roasted variety
Chopped fresh cilantro, for garnish
Guacamole or chopped fresh avocado, for serving

Directions:
Season the chicken on both sides with salt and pepper. Add a drizzle of olive oil to a Dutch oven or other large, deep skillet. Heat over medium-high heat. Add the chicken and brown on both sides. Transfer the chicken to a plate and pour off all but about a tablespoon of chicken fat. Add the chorizo to the pan and cook. If using cured, cook until it is crispy and the fat has rendered. If using raw, cook until crumbled and no traces of pink remain. Remove the chorizo with a slotted spoon and add it to the plate with the chicken.
Now add the carrot and onion. Cook until softened, about 5-7 minutes. Add the garlic, thyme, and paprika. Cook 1 minute more.
Add the tomatoes and bring to a bubble, then return the chorizo and chicken to the pot. Simmer until the chicken is just cooked through, 7-8 minutes. Double check with a meat thermometer – it should read 165 F.
When the chicken is done, garnish with cilantro, spoon it into shallow bowls and serve immediately with lots of sauce.

Ancho Tomatillo Chicken Enchiladas

Ancho Tomatillo Chicken Enchiladas

Robb Walsh, one of my favorite cookbook authors, released a new book this year that is all about hot sauces. I quickly added it to my Amazon cart. I mean, I would, of course; I’m such a chile-head. And it’s a very cool book for those that like it spicy.

ancho tomatillo sauce

One sauce in particular really intrigued me – an ancho tomatillo sauce. Reason being, I’ve always thought about Mexican hot sauces in a somewhat binary fashion: it’s either a red sauce, the base of which is tomatoes and dried red chiles, or it’s a green sauce, the base of which is tomatillos. But here two prominent ingredients, one from a red sauce and one from a green, are combined to make one sauce. How creative!

Ancho Tomatillo Chicken Enchiladas

Ancho Tomatillo Chicken Enchiladas

I was immediately dying to try it. And chicken enchiladas sounded like the perfect vehicle. Well. Can we say utterly delicious? The flavors of ancho and tomatillo complemented each other and made for a rich, deeply flavored sauce that was soaked up by the chicken and corn tortillas. I decided to go easy on the cheese so that the sauce wouldn’t get drowned out. A little Cotija was perfect. Enjoy!

ancho tomatillo chicken enchiladas

Ideas for Side Dishes: Cotija Rice, Mexican Green Rice, Slow Cooker Refried Beans

{One year ago: Roast Chicken with Honey Mustard Black Pepper Sauce and Hatch Chile Spoonbread}

Source: adapted from The Hot Sauce Cookbook by Robb Walsh

Ingredients:
ANCHO-TOMATILLO SAUCE:
2 ancho chiles, stemmed and seeded
2 guajillo chiles, stemmed and seeded
4 tbs olive oil
½ medium onion, sliced
1 serrano chile, seeded and chopped
1 garlic clove, smashed and peeled
6 tomatillos, husked and quartered
1 tbs lime juice
¼ cup chicken stock
1 cup chopped fresh cilantro
Kosher salt

ENCHILADAS:
Olive oil
¼ cup diced onion
1 garlic clove, minced
4 cups cooked, shredded chicken (can be homemade or just buy a rotisserie chicken; can be light or dark meat, or a combination)
Kosher salt and black pepper, to taste
10 corn tortillas
¾ cup finely grated Cotija cheese
2 tbs minced fresh cilantro, for garnish

Directions:
First, make the sauce. Place the dried chiles (anchos and guajillos) in a small to medium saucepan. Toast them over medium-high heat for about 1 minute, just until fragrant. Cover the chiles with water and place back over high heat. When the water comes to a boil, shut off the heat and cover the pot with a tight fitting lid. Leave it be for 25 to 30 minutes.
Meanwhile, heat 2 tbs olive oil in a cast-iron skillet over medium heat. Add the onion and cook until softened, about 6 minutes. Add the serrano, garlic, tomatillos, and chicken stock. Lower the heat and simmer until the tomatillos are soft, about 5 minutes.
Transfer the onion mixture to a blender. Add the softened dried chiles, as well as the lime juice and cilantro. If it’s a little dry or your blender is a little stubborn, add up to half a cup of the chile soaking liquid. Puree the mixture until very smooth. Be careful when pureeing it as it is very hot.
Add salt to taste.
Wipe out the cast-iron skillet. Return it to the stove over high heat. Add the remaining 2 tbs olive oil, then pour the sauce into the skillet. Bring to a boil, 1 to 2 minutes. Keep warm.
Now make the enchiladas. Preheat the oven to 300 F. Grease a 9×13” baking dish.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened. Add the garlic and cook 1 minute more. Now add the chicken and cook until the chicken is heated through, 2 to 3 minutes. Season to taste with salt and pepper.
Remove from the heat and transfer to a large mixing bowl and toss with ½ a cup of the ancho-tomatillo sauce. Set aside.
Now warm the tortillas. You can do this in the oven, the microwave, or by passing them over your gas stove with the flame on medium-low. Place in a tortilla warmer or wrapped in foil or clean kitchen towels.
Working one at a time, dredge each tortilla through the sauce. Lay it on a flat surface and fill with a spoonful or so of chicken mixture and about 1 tbs of the Cotija cheese. Roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining 9 tortillas.
When all the enchiladas are assembled in the baking dish, pour the remaining sauce evenly over them. Sprinkle the remaining Cotija cheese evenly over the sauce. Bake in the oven for 12-15 minutes, or until bubbling hot. Remove from the oven, garnish with the cilantro, and serve warm.

Summer Squash Enchiladas

Summer Squash Enchiladas

April showers bring May flowers … if you live in an elementary school science textbook. The reality (this year anyway) is that is that gorgeous May days seem to have brought chilly, rainy June days. Hmph.

sauteeing summer squash

The upside is that comforting dishes like enchiladas suddenly don’t seem too heavy or out of season. And as I’ve been craving enchiladas for the past few weeks, this worked out nicely. Yet, seeing as this weather could turn itself around in a heartbeat and suddenly feel like summer, and you know, force us to wear shorts and tank tops, I decided to go vegetarian and keep things light. I also decided to highlight some summer produce at its peak.

making enchiladas

I found these on The Homesick Texan and they fit the bill perfectly. And if you’re familiar with Lisa’s blog or book or recipes, you already know that it was outstanding.

enchiladas ready to be baked

When I told Matt we were having enchiladas for dinner, he raised his eyebrows, and I could tell he was thinking that sounded heavy for summer. I quickly added, no no, they’re vegetarian. Vegetarian? Meaning cheese enchiladas, he said. No no no, I replied, there’s actual vegetables in there! He looked simultaneously pleased and surprised…

enchiladas out of the oven

So if your summer catches a chilly, rainy day, or you are blessed with central air conditioning, or if you’re experiencing an overabundance of zucchini, then this should definitely go on your summer menu. It’s just awesome.

Summer Squash Enchiladas

Source: adapted from The Homesick Texan

Ingredients:
ENCHILADA SAUCE:
6 dried guajillo chiles, stems cut off and most of the seeds shaken out
1 canned chipotle in adobo
2 teaspoons canola oil, divided
4 cloves garlic, chopped
1/2 medium yellow onion, diced
1 (15-oz.) can of diced tomatoes, drained
1 generous tsp cumin
1/2 tsp oregano
Salt and black pepper to taste

FILLING:
1 tbs canola oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 jalapeño, stemmed and seeded, diced
1 large zucchini, diced
1 large yellow summer squash, diced
1/4 cup cilantro, chopped
1/2 tsp ground cumin
Salt, cayenne and black pepper to taste

12 corn tortillas
2 cups shredded Monterey jack cheese

Directions:
First, make the sauce: in a dry medium saucepan heated on high, take the chiles and toast on each side for about 10 seconds or just until they start to puff. Leave the heat on and cover the chiles with water. When the water begins to boil, shut off the heat, cover, and let chiles soak until soft, about 25 minutes. Lift the chiles out with tongs and add them to the blender.
Meanwhile, heat 1 teaspoon of oil in a 12-inch skillet on medium heat and cook the onions for 10 minutes. Add the garlic and cook for another minute. Place onions and garlic into the blender with the chiles. Add the canned chipotle chile, the tomatoes, 2 cups of the chile soaking liquid, cumin, and oregano; blend until smooth.
In the same skillet you used to saute the onions and garlic, heat 1 teaspoon of oil on low heat, pour in the sauce and simmer for 15 minutes, stirring occasionally. Add salt and black pepper to taste and adjust other seasonings as needed.
To make the filling, in a separate large skillet, heat the oil on medium-low heat. Add the onions and cook until translucent, about 10 minutes. Add the garlic and jalapeños and cook for a minute. Add the diced zucchini and yellow squash, cilantro, cumin and sauté for 10 minutes. Add salt, cayenne and black pepper to taste.
Preheat the oven to 350 F. Grease a 9×13 baking dish. Warm the tortillas either over your gas flame (using tongs!) or wrapped in foil and placed in the oven for 5 minutes while the oven is preheating. If you heat them on your stove top, then be sure to keep them in a tortilla warmer or in a foil packet so they don’t lose that heat.
Take a warmed tortilla and dip it into the sauce. Shake off most of the sauce, but make sure that it’s moist enough to be pliable. Lay the tortilla on a plate or clean cooking surface, add a spoonful of the filling down the center of it and then roll the tortilla. Place rolled enchilada in greased baking dish seam side down and repeat with remaining tortillas.
Pour sauce over enchiladas and top with shredded cheese. Bake for 10 to 15 minutes or until cheese is lightly browned and bubbling. Serve topped with avocado wedges and extra minced or torn cilantro leaves.

Soft Cheese Tacos

My family had a Sunday afternoon tradition growing up.  Almost every week, after church let out, we would go to a Tex-Mex restaurant for lunch.  Our favorites were El Fenix and Mother Mesquite’s, particularly El Fenix.  I loved El Fenix; it is quintessential Tex-Mex in food, flavor, décor, and hospitality.  I loved the rustic concrete floors, the dimly lit ambiance, and the bright colors that screamed Mexican fiesta.  I mostly loved the food though.  Their specialty was enchiladas, and that’s usually what every member of my family would order.

I got the same thing – every. single. time.  It was called El Favorito on the menu, and it was definitely my favorito.  El Favorito was nothing more than the dish known as soft cheese tacos, which are tortillas rolled and filled with grated cheese and baked off in a cheesy sauce.  They’re so simple, yet sublime.  Soft cheese tacos are really more like enchiladas, and for a long time I wondered why they weren’t just called cheese enchiladas.  Then I learned that an enchilada is really only an enchilada if it’s topped with a chile sauce.  The –chi– in the word stands for chile.  So if you were to top the rolled tortillas with mole sauce, they would be enmoladas.  If you top them with tomato sauce, they become entomatadas.  And these are topped with a cheese sauce, not a chile sauce.  So they would be, what, enquesadas?  Did I just make up a word?  Yeah, it’s easier to call them soft cheese tacos.

I miss El Fenix.  Growing up, I loved it, but in a way, I took it for granted.  I didn’t realize it was special.  I cannot find a place like El Fenix in New York.  So I make my el favorito at home.  When I made these, we realized that Matt hadn’t ever tasted a soft cheese taco before.  Since he didn’t grow up anywhere near Texas, he’s not too familiar with Tex-Mex cuisine.  Over the years, little by little, I have been correcting that.  I love making Tex-Mex and Mexican food for him.  I love sharing that aspect of my childhood with him and incorporating those dishes into our home and our own traditions.  He was an enormous fan of this recipe, and upon tasting the first bite, immediately asked when I planned to make it again.  Yea!  Score!  I’m so honored and happy that he loves Tex-Mex food.

Source: The Homesick Texan Cookbook, by Lisa Fain

Ingredients:
1 tbs unsalted butter
1/4 medium onion, finely diced
1 to 2 jalapeno chiles, stemmed, seeded, diced
2 garlic cloves, minced
1 cup chicken stock
1 tbs cornstarch
2 cups (8 oz) shredded American cheese
1/4 tsp ground cumin
1/4 tsp cayenne
1/2 cup canned diced tomatoes, either fire roasted or with green chiles
1/4 cup chopped cilantro
Salt and black pepper, to taste
Milk or half-and-half (optional)
12 corn tortillas
3 cups (12 oz) grated Cheddar cheese

Directions:
To make the queso sauce, melt the butter in a medium pot over medium-low heat. Add the onion and jalapeno and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the garlic to the pot and cook another 30 seconds.
Whisk together the chicken stock and cornstarch and then pour into the pot. While stirring, cook until the sauce begins to thicken, about 2 minutes.
Turn the heat to low and slowly stir in the American cheese, 1/4 cup at a time, until all the cheese is completely melted.
Stir in the spices, diced tomatoes, and cilantro. Adjust seasonings and add salt and pepper to taste. If you wish to thin the sauce, stir in the milk, one tbs at a time, until it’s the desired consistency. I don’t think I used any milk. Keep on low heat while you assemble everything.
To make the tacos, preheat the oven to 375 F. Pour 1/2 cup of the queso sauce into the bottom of a large, greased baking dish.
Warm the tortillas and keep them warmed in foil or a tortilla warmer while you work. Take a warm tortilla and, on a clean surface, add 1/4 cup grated Cheddar down the center of the tortilla then roll it up. Place it seam side down in the baking dish. Repeat with remaining tortillas.
Cover the baking dish with foil and bake for 10 to 12 minutes or until the cheese has melted. Remove from the oven, remove the foil, and pour the remaining queso sauce over the tacos. Serve immediately.