Queso Fresco Enchiladas w/ Red Sauce & Chimichurri. Simply put, they're corn tortillas that have been dipped in enchilada sauce, rolled up with queso fresco and then served immediately. If you're familiar with Mexican entomatadas or enfrijoladas, they're very similar except for the sauce. Enchiladas can be so varied in their fillings and sauces.
Instructions On a cutting board, cut the queso quesadilla cheese blocks from the middle of the block and slice the blocks into small slices. Fill your flour torillas with the sliced queso quesadilla cheese slices. The Best Cheese Enchiladas With Queso Sauce Recipes on Yummly You can have Queso Fresco Enchiladas w/ Red Sauce & Chimichurri using 10 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Queso Fresco Enchiladas w/ Red Sauce & Chimichurri
- You need of queso fresco.
- You need of shredded chihuahua cheese.
- Prepare of flour tortillas.
- You need of red enchilada sauce.
- You need of cilantro; stems roughly sliced off.
- You need of garlic; smashed.
- Prepare of red wine vinegar.
- Prepare of extra virgin olive oil.
- You need of large pinch kosher salt & freshly cracked black pepper.
- Prepare of crushed pepper flakes.
Assemble and place each tortilla seam side down in a greased baking dish or casserole. Add additional sauce on top of tortillas. Use a deep dish, oven proof pan and pour about a ¾ cup of enchilada sauce into the bottom of dish, covering the bottom completely. Then assemble the enchiladas with a tortilla, about ¼ cup shredded chicken, a couple good heaping spoonfuls of queso dip and enchilada sauce.
Queso Fresco Enchiladas w/ Red Sauce & Chimichurri instructions
- Variations: Try serving with "Roasted Pepper Cream Sauce" (see my recipes).
- Combine cilantro, garlic, red wine vinegar, crushed pepper flakes, salt, and pepper in a food processor. Pulse for 30 seconds..
- Drizzle the olive oil in slowly while the machine runs..
- Store extra chimichurri in the fridge for up to 3 days..
- In a large mixing bowl combine chihuahua cheese and crumble the queso fresco. Save a little chihuahua for topping the enchiladas..
- Heat up enchilada sauce in a small saucepot to a simmer..
- Dip each tortilla in enchilada sauce, fill with cheese mixture, and roll into a lightly greased casserole dish. (Use vegetable oil, cooking spray, or butter to grease pan).
- Top tortillas with remaining chihuahua cheese..
- Broil for 1-2 minutes or until cheese atop is melted..
- Serve with chimichurri sauce. (Can be cold or room temp).
- Variations; Guacamole, crema, salsa verde, mole, goat cheese, oaxaca cheese, pepperjack cheese, mango salsa, pineapple salsa, peach-mango salsa, grilled corn or pineapple, plantains, sofrito, caramelized shallots or onions, pickled red onions, jalapenos, poblano, habanero, bacon, Mexican oregano, white wine vinegar, avocado, cotija, coriander, lime, spinach, eggplant, black beans, tomato, roasted veggies, pumpkin seeds, refried beans.
Roll up the enchiladas and place them seam side down in the pan. Pour the remaining spicy red sauce over the enchiladas. In microwave melt the cheese for sauce with picante sauce, making as mild or hot as you like, can also control the heat by the type of picante sauce you purchase. Cover with sauce completely and transfer to a large plate. Fill tortilla with fresh cheese and roll.