I made this recipes years back. Back before the blog and before when I use to write my recipes down on a recipe card and put into a recipe book. These enchiladas were made right off the top of my head and have since became my absolute favorite. I don’t make a lot because I try to eat healthy for the most part, but these are so good they are worth the extra calories!
When I first made these I make them for my Mom and I. I think the whole time I was making them she was giving me these looks in the kitchen. I wasn’t using the ingredients she’s use to when she makes enchiladas. I was using corn tortillas, which she’s not overly thrilled with and I was using muenster cheese. Yes, I know, it sounds weird. But it’s so delicious.
The tortillas are stuffed with shallots, muenster cheese and cilantro. Then I made a delicious white sauce for the top. So so so so so good!! Just make them once, and you’ll get exactly what I’m talking about.
The Best Enchiladas Ever
3 large shallots, diced (or 1 medium onion)
12-16 corn tortillas
2 bunches fresh cilantro, chopped
1 lb sliced muenster cheese
1 large shallot, diced
3 garlic cloves, minced
1 cups chicken broth, (no salt added)
1 cup beef broth, (no salt added)
2 T flour
2 T butter
1/2 T olive oil
1 bunch of cilantro, chopped
8 oz sour cream
1-2 T chili powder
2 t salt
2 t pepper
4-5 slices muenster cheese, diced
4 slices muenster cheese, diced
Directions: Preheat oven 350°. Put one slice of cheese in the tortilla with sprinkle of cilantro and shallots. Save 3 T to save for sauce & save 4 slices of cheese for sauce as well (Use however much prefer, I like cilantro so I usually go heavy on that) Put in a greased 13×9 Pyrex or a disposable aluminum pan. Continue this until all the tortillas are done.
For the sauce, heat a large sauté pan on medium high heat. Add in the olive and let heat 2-3 minutes. Add in the garlic and shallots and cook for 4 minutes. Add in the butter and let melt, slowly add in the flour and cook (making a roux) Next add in the broths, cilantro and spices. Let cook about 7-8 minutes, whisking often. Finish the sauce by adding in the sour cream and the cheese. Mix well until the cheese melts and the sour creams dissolves. Taste the sauce and make sure it doesn’t need anymore seasoning. Adjust to your personal taste.
Pour the sauce over the tortillas evenly, top with diced muenster cheese and cilantro. Bake for 35-45 minutes until bubbling. Let sit 10 minutes so it sets before eating.