What type of cheese do restaurants use for enchiladas?

There's no single "restaurant" cheese for enchiladas, as the choice depends on the restaurant's style and location. Here's a breakdown of common options:

Classic Mexican:

* Queso Quesadilla: A blend of melting cheeses like cheddar, Monterey Jack, and sometimes Oaxaca, often with a touch of Chihuahua for a crumbly texture.

* Asadero: A semi-hard Mexican cheese that melts beautifully and has a mild, slightly sweet flavor.

* Oaxaca: A stringy, semi-hard cheese that melts smoothly and adds a distinctive flavor to enchiladas.

American-style:

* Cheddar: A popular choice for its sharpness and meltability.

* Monterey Jack: A mild, creamy cheese that melts easily.

* Colby: A semi-hard cheese with a slightly sweet flavor.

* Pepper Jack: Adds a spicy kick to the enchiladas.

Other options:

* Cotija: A crumbly, salty cheese often sprinkled on top of enchiladas as a garnish.

* Queso Fresco: A fresh, crumbly cheese that adds a tangy flavor.

Beyond the Cheese:

Many restaurants use a combination of cheeses or add other ingredients like:

* Cream cheese: For a richer, creamier sauce.

* Sour cream: Adds a tangy flavor and moisture.

* Butter: To enrich the sauce.

Ultimately, the best cheese for enchiladas is a matter of personal preference!