How to Cook Appetizing Queso Fresco Enchiladas w/ Red Sauce & Chimichurri

Queso Fresco Enchiladas w/ Red Sauce & Chimichurri. Today I have an enchilada recipe that is probably not like any enchiladas you've had before! Enchiladas can be so varied in their fillings and sauces. Cover with sauce completely and transfer to a large plate.

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). Queso Fresco Enchiladas - the best cheese enchiladas with re.. You can cook Queso Fresco Enchiladas w/ Red Sauce & Chimichurri using 10 ingredients and 11 steps. Here is how you cook it.

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

RED ENCHILADAS RECIPE - authentic mexican enchilada recipe. Shrimp enchiladas in a creamy salsa verde sauce lightened wi. Although queso fresco doesn't melt very well you can't beat the light and delicious flavor. I always use this cheese for my enchiladas.

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.

I like to add For a lot less work and still great taste I sometimes use the "Las Palmas" red enchilada sauce. Also while more difficult they taste better when dipped in the. Traditional Mexican enchiladas made with white corn tortillas, chicken breasts and queso fresco. Queso fresco is a soft, crumbly Mexican cheese found in the dairy section of large grocery stores or Hispanic markets, but use feta or goat cheese if you prefer. I started by making Red Enchilada Sauce and I have to admit to having only made it once before many years ago.

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