How to Prepare Perfect Queso Fresco Enchiladas w/ Red Sauce & Chimichurri

Queso Fresco Enchiladas w/ Red Sauce & Chimichurri. These Red Enchiladas are super easy to make and taste absolutely BOMB! Don't forget to COMMENT LIKE & SUBSCRIBE for more of my videos! Cover with sauce completely and transfer to a large plate.

A staple of Mexican cuisine, these are authentic Mexican red enchiladas. This recipe uses our Acapulco marinade, a mix of Ancho and Guajillo peppers that make a delicious enchilada sauce! Today I have an enchilada recipe that is probably not like any enchiladas you've had before! You can have Queso Fresco Enchiladas w/ Red Sauce & Chimichurri using 10 ingredients and 11 steps. Here is how you cook that.

Ingredients of Queso Fresco Enchiladas w/ Red Sauce & Chimichurri

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

Enchiladas can be so varied in their fillings and sauces. 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). Homemade Red Enchilada Sauce - this restaurant-style enchilada sauce is simple and perfect to use for enchiladas, empanadas and even casseroles.

Queso Fresco Enchiladas w/ Red Sauce & Chimichurri step by step

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.

If you have enchilada sauce in a can somewhere Please oh please give these Red Sauce Enchiladas a try if you've never made your own enchilada sauce before. For less mess: roll enchiladas first, then spoon on the enchilada sauce rather then dipping them. Enchiladas can be so varied in their fillings and sauces. Red sauce is one of the most multifunctional sauces used in Hispanic dishes. Ingredients for Homemade Red Enchilada Sauce

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