Recipe: Tasty Queso Fresco Enchiladas w/ Red Sauce & Chimichurri

Queso Fresco Enchiladas w/ Red Sauce & Chimichurri. Find Deals on Queso Sauce in Snack Food on Amazon. Cover with sauce completely and transfer to a large plate. Fill tortilla with fresh cheese and roll.

Enchiladas can be so varied in their fillings and sauces. Sometimes we get stuck with just "red or green" sauce, "beef or chicken" and miss out on all the other great flavors! I suggest starting with these queso fresco enchiladas. 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

1. Prepare 12 oz of queso fresco.
2. Prepare 1 C of shredded chihuahua cheese.
3. Prepare 6 of flour tortillas.
4. Prepare 10 oz of red enchilada sauce.
5. Prepare 1 bundle of cilantro; stems roughly sliced off.
6. It's 4 cloves of garlic; smashed.
7. It's 1/3 C of red wine vinegar.
8. Prepare 2/3 C of extra virgin olive oil.
9. Prepare 1 of large pinch kosher salt & freshly cracked black pepper.
10. Prepare 1 pinch of crushed pepper flakes.

Queso fresco is a delicious, fresh Mexican cheese that doesn't melt well, but crumbles beautifully. Then dip the softened tortilla into the enchilada sauce and remove to a plate. Add crumbled Queso Fresco to the middle of the tortilla and top with a few slices of pepper (optional). Roll tortilla around the filling to make the enchilada.

Queso Fresco Enchiladas w/ Red Sauce & Chimichurri instructions

1. Variations: Try serving with "Roasted Pepper Cream Sauce" (see my recipes).
2. Combine cilantro, garlic, red wine vinegar, crushed pepper flakes, salt, and pepper in a food processor. Pulse for 30 seconds..
3. Drizzle the olive oil in slowly while the machine runs..
4. Store extra chimichurri in the fridge for up to 3 days..
5. In a large mixing bowl combine chihuahua cheese and crumble the queso fresco. Save a little chihuahua for topping the enchiladas..
6. Heat up enchilada sauce in a small saucepot to a simmer..
7. 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).
8. Top tortillas with remaining chihuahua cheese..
9. Broil for 1-2 minutes or until cheese atop is melted..
10. Serve with chimichurri sauce. (Can be cold or room temp).
11. 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.

To serve, top enchiladas with lettuce, queso fresco crumbles, and drizzle with chipotle crema. Enchiladas Rojas de Queso are corn tortillas dipped in a spicy red chipotle sauce and stuffed with a melting Mexican cheese called queso asadero, then rolled up, and covered with more of the red chipotle sauce and then topped with a Mexican crumbled white cheese called queso fresco. 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. See original recipe at: flanboyanteats.com. kept by. print. Fill your flour torillas with the sliced queso quesadilla cheese slices.

Share :