Hey I'm just wondering what type of cheapo cheese goes in the really good cheese enchiladas? American cheese is close but not quite right. We also know it isn't the greasy cheddar cheese that 90% of places use.

Is it velveta? Is it something more cheapo?

Madmarttigan said:

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Hey I'm just wondering what type of cheapo cheese goes in the really good cheese enchiladas? American cheese is close but not quite right. We also know it isn't the greasy cheddar cheese that 90% of places use.

Is it velveta? Is it something more cheapo?

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Shred half Jack, half cheddar and season the cheese with some taco seasoning

I've never found the perfect combo. I know a common Tex-mex cheese is Land-o-lakes Extra Melt. It is usually a restaurant only product unless you're willing to buy a 30 pound case for nearly $300. It is also the standard for most quesos.

Often recommended to target the LOL stuff is Kraft Deli Deluxe. If you do that only it has what I consider to be too strong of an American cheese flavor - that odd overly processed bite you also get with velveeta.

I tend to agree with a mix of cheddar and something else. My personal preference is stronger than mild cheddar, but that could be because I've yet to nail the tortilla prep process where they don't end up mushy. Once mushy the cheese and tortilla taste like a single substance. I've been experimenting cheddar/deli deluxe mixtures.

For reference I like the cheese used in Mia's, Mi Cocina (probably identical to Mia's), and blue goose. Those to me all taste closer to cheddar than generic processed cheese product.

I guess I should also add that I'm in the Houston area and the type of cheese I'm talking about is used by Tony's, Los Tios, and other hole in the wall type places. In the northwest I grew up getting it from El Charro in cypress.

American.

Yeah we used the deli deluxe and it was close but not quite right.

I usually use 1.5 cups of cheddar and 1 cup of American.

The best cheese enchiladas I have ever had was all Monterrey jack cheese

aggiesherpa said:

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The best cheese enchiladas I have ever had was all Monterrey jack cheese

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That might work if you've done a really rich sauce but otherwise… no… don't do this. And I'd say even with a rich sauce you are missing out if you don't layer something sharper in with Jack cheese. Cheddar brings a good sharpness to the dish. Can't be all cheddar though. I either use a Jack cheese for the other half or Oaxaca if I can find it where I'm located.

Old Town Ag said:

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Government Cheese

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This

My puro Mexicano mother in law wouldn't know what easy melt or American was when it comes to enchiladas. She uses Jack and longhorn cheddar or the longhorn and some white Mexican cheese she gets.

Has anyone tried grating their own blend of cheeses with sodium citrate and using that? I've seen people use non melty cheeses and making slices out of them with the sodium citrate.

I have not, because I think you'd get something that is more sauce like instead of melted cheese.

Texker said:

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I copy Fido's recipe and use a combo of cheddar, jack and Kraft Deluxe American cheese. The Kraft puts it over the top, for me anyway. I always shred the cheddar and jack myself to avoid the anti-caking agents in the pre-shredded.

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This is generally what I've been doing recently. You can also get the deli to cut a block of Boar's Head American for easier grating. For whatever reason, I've been liking the look of white cheese enchiladas the last couple of times so I'm going 1/2 White American, 1/4 Jack, and 1/4 white cheddar. That's what I used for my stacked Enchilada post

HEB Easy Melt works great for cheese enchiladas. Throw it it in the fridge to help keep it firmer during cooking

HTownAg98 said:

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I have not, because I think you'd get something that is more sauce like instead of melted cheese.

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The stuff solidifies pretty easily. Surely a reduction in liquid may create a more solid result more suited for enchiladas. I may try this some day but the idea of rolling enchiladas is a pain in the ass.

This is true, even store brand pre grated melts in the oven. Since I'm too lazy to roll I have done stacked mostly but I really miss good ol tex mex cheese enchiladas. Maybe I'll get me some giant ring molds and be like iron chef sakai.