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While I've got my tomatillo salsa going, I'm going to go ahead and start on Monterey jack
cheese. Monterey jack cheese is a really nice, mild, creamy cheese. It works really well
with our enchiladas because it's going to melt really, really nicely. I bought the cheese
today that's got the jalapeno peppers in it just for a little extra kick. If you don't
want that much spice just buy the regular Monterey jack cheese and that will work really
well. I'm going to cut it in half before I shred it. I have a box grader here. I'm going
to use the larger shred just because it's a little bit faster. The thing with Monterey
jack cheese is that like I said, it's very mild. If you don't like that or don't have
access to it, feel free to use other cheeses. I wouldn't use fresh but maybe the mozzarella
would be a great cheese to use. Even cheddar cheese would be a really nice combination.
Gouda cheese would be nice. Queso fresco would be nice. Have fun with it and try a bunch
of flavors. I got half of my cheese done there. I'm going to do the other half. This cheese
we're actually going to use in our enchiladas. In our enchiladas, we're going to put the
shredded chicken and a little bit of this cheese. We're going to melt it all in the
oven and it's going to be so good. We're almost done there. If you're making a large batch
of these, a tip could that if you have a food processor with a shred attachment for it,
is to just do this in there. If not, you can just get really strong biceps and shred a
bunch of cheese, or you can buy it already shredded it too. We're almost there. That's
pretty good. This is what our shredded cheese will look like.