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Old 07-05-2018, 01:20 PM   #1
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Cheese texture question

I am looking for a type of cheese to make Cheese Enchiladas, baked.


1. The worst here in gas station cheese enchiladas is Velveeta because it melts into cheese soup and tastes, not so good.


2. I have tried Kraft and other brands Cheddar, mild, medium and sharp, in small blocks you Shread yourself, much better. but they also seem to melt too much .


3. I think I am looking for a more Hard white cheese that will Hold Up to baking for 30 minutes without totally melting.



4. they have a cheese called Oaxaca from Mexico?


5. Our friend Larry talked about Paneer cheese that when cooked still has Some Bite to it?


6. maybe I am cooking my cheese enchiladas too long?


Thanks, Eric Austin Tx.

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Old 07-05-2018, 01:50 PM   #2
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Quote:
Originally Posted by giggler View Post
I am looking for a type of cheese to make Cheese Enchiladas, baked.


1. The worst here in gas station cheese enchiladas is Velveeta because it melts into cheese soup and tastes, not so good.


2. I have tried Kraft and other brands Cheddar, mild, medium and sharp, in small blocks you Shread yourself, much better. but they also seem to melt too much .


3. I think I am looking for a more Hard white cheese that will Hold Up to baking for 30 minutes without totally melting.



4. they have a cheese called Oaxaca from Mexico?


5. Our friend Larry talked about Paneer cheese that when cooked still has Some Bite to it?


6. maybe I am cooking my cheese enchiladas too long?


Thanks, Eric Austin Tx.
Maybe bake your enchiladas without cheese or just a light layer. Then wait till the last 5 - 10 minutes of baking to add the cheese. JMHO


Oops sorry.
I thought you were talking about the cheese on top. I make beef, bean and cheese enchiladas and never really had the problem with the cheese inside but the cheese on top sometimes gets to runny or to brown before the baking is done.
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Old 07-05-2018, 02:01 PM   #3
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Hmmm, thinking here Eric.

How about cutting big sticks of cheese for inside the tortilla's rather than using grated cheese?
It will take it longer to melt.
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Old 07-05-2018, 03:08 PM   #4
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I use Cotija for the topping, and sometimes mix a handful in with some cheddar and Monterey jack for the filling. Cotija is a rather dry, crumbly cheese and softens in the oven, but doesn't melt. Once opened, it lasts quite a long time in the fridge too - another plus. I love the flavor.
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You also might try reducing the baking time. Since the ingredients in enchiladas are already cooked, it really just needs heating up. I'd try about 15 minutes in a preheated oven, then check them. If there's too much heat for too long, sometimes the cheese will separate, which is no bueno.

Not the greatest pic, but this is from a couple of years ago. I love a lot of 'stuff' on enchiladas. Good luck with your next batch, Eric. Now I'm craving enchiladas.
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Old 07-05-2018, 03:12 PM   #5
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Oaxaca, Chihauhau, cotija or queso fresco.
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Old 07-05-2018, 03:20 PM   #6
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Oaxaca, Chihauhau, cotija or queso fresco.

What Craig said. Mabe in combination with another NON-KRAFT or SARGENTO
cheddar or Jack.
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Old 07-05-2018, 03:34 PM   #7
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While the others' suggestions are fine, your item #6 may also be part of the problem.
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Old 07-05-2018, 05:52 PM   #8
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I have never made, but have eaten many cheese/ onion enchiladas, in Mexican restaurants. Always were good to me. The only thing I don't care for is when the cheese is stretchy like mozzarella on pizza. I like to have a firmer fork bite.

Not sure about gas station enchiladas. We have one g.s. that I;ve been to and had their chicken cheese and green sauced enchiladas. Ok-adequate. Thinking of another one located reasonably close that has a good neighborhood food reputation. I should try theirs, for cheese enchiladas, and see how they are.

Whatever the white crumbly cheese is most often gets sprinkled on top after it's baked.
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Old 07-06-2018, 08:56 AM   #9
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Quote:
Originally Posted by Cheryl J View Post
I use Cotija for the topping, and sometimes mix a handful in with some cheddar and Monterey jack for the filling. Cotija is a rather dry, crumbly cheese and softens in the oven, but doesn't melt. Once opened, it lasts quite a long time in the fridge too - another plus. I love the flavor.
Attachment 30563

You also might try reducing the baking time. Since the ingredients in enchiladas are already cooked, it really just needs heating up. I'd try about 15 minutes in a preheated oven, then check them. If there's too much heat for too long, sometimes the cheese will separate, which is no bueno.

Not the greatest pic, but this is from a couple of years ago. I love a lot of 'stuff' on enchiladas. Good luck with your next batch, Eric. Now I'm craving enchiladas.
Attachment 30564
WOW Your enchilada looks wonderful!
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Old 07-06-2018, 11:32 AM   #10
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When I make cheese enchiladas, I kinda let them cool a bit 9still warmer than room temp, but not piping hot right out of the oven.

As they cool a bit , they regain their consistency.
I personally like them at this temp.

Paneer won't give you same cheese taste as the cheddar or Jack cheese.

I personally stuff the enchiladas with the jack cheese, bake, then last few minutes melt some cheddar cheese ( shredded ) on top.
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