Classic Restaurant Style Tex-Mex Cheese Enchiladas are just that – a classic! If there was any food that I craved when I lived outside of Texas, this was it. Cheesy meaty goodness at its best, they are hard to resist!
So good!
Sure, there are a lot of packaged mixes on the market, but making Classic Restaurant Style Tex-Mex Cheese Enchiladas can be made by scratch. If you are a novice cook, I encourage you to try making your own chile puree. If you can boil water and run a blender, you have all the skills you need.
Be aware that some people recommend that you reuse the boiling water that the chiles cook in. This is a no-no. Dried chiles are very wrinkly and dry, and con hold onto dust they may have accumulated during shipping. Boil your chiles as a cooking and cleaning method, then discard the water. I can’t imagine reusing it (she says as she touches her string of pearls!) Heavens!
A Texas classic
Once the chiles have been boiled and softened, remove the stems and seeds. All you need for your chile puree is the chile part of the vegetable.
Of course, chile ancho is the most authentic chile you can use for Classic Restaurant Style Tex-Mex Cheese Enchiladas. There is dried chile Guajillo (sometimes called chile cascabel) and chile pasilla also. Those are mild chiles that can be used for enchiladas. Other chiles like chile chipotle or chile piquin are too spicy for a family friendly meal. You can add 1-2 of those chiles to your chile puree, but don’t overdo it. You are literally playing with fire!
I know there are plenty of Tex-Mex enchilada recipes out there that are made in a casserole dish, but this is restaurant style, one plate at a time. Either way, these enchiladas are always a hit. I hope you enjoy them as much as we do here at the ranch!
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