Queso Fresco Enchiladas w/ Red Sauce & Chimichurri

Steps Cook Recipes Queso Fresco Enchiladas w/ Red Sauce & Chimichurri using 10 ingredients and 11 steps

Queso Fresco Enchiladas w/ Red Sauce & Chimichurri - Cover with sauce completely and transfer to a large plate. Fill tortilla with fresh cheese and roll. 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. Sometimes we get stuck with just "red or green" sauce, "beef or chicken" and miss out on all the other great flavors! - When you have a ardour for cooking and you spend plenty of time in your kitchen, then most definitely you may have a substantial quantity of recipes on hand. Some cooks have an orderly group system and a few don't. If you find yourself typically shuffling by way of mounds of recipes and never discovering what you're looking for, then you might want to do some organizing.

Traditional Mexican enchiladas made with white corn tortillas, chicken breasts and queso fresco.

Traditional Mexican green chicken enchiladas, made lighter than the I've been making my chicken enchiladas in red sauce for years in my home, it's one of my most popular.

You can have Queso Fresco Enchiladas w/ Red Sauce & Chimichurri using 10 ingredients and 11 steps. Here is how you cook it.

Ingredients make Queso Fresco Enchiladas w/ Red Sauce & Chimichurri

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

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.

Queso Fresco Enchiladas w/ Red Sauce & Chimichurri - 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. Then dip the softened tortilla into the enchilada sauce and remove to a plate. I started by making Red Enchilada Sauce and I have to admit to having only made it once before many years ago. Enchiladas Rojas de Queso are made by filling red corn tortillas with queso asadero and a chipotle sauce, rolling them up, then covering with more chipotle Queso Fresco is a crumbly, unaged cheese with a mild flavor. It is made with cows or a mixture of cows and goats milk. We've tried canned red enchilada sauces and they don't even compare. Thank you and good luck