Com Cuinar Queso Fresco Enchiladas w/ Red Sauce & Chimichurri Facile

Queso Fresco Enchiladas w/ Red Sauce & Chimichurri - . Today I am sharing this Queso Fresco Enchiladas w/ Red Sauce & Chimichurri! A quick and easy dinner that is ready in under 45 minutes! Cover with sauce completely and transfer to a large plate. Fill tortilla with fresh cheese and roll. Place assembled enchilada on a serving platter. 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! These Red Enchiladas are super easy to make and taste absolutely BOMB! Then dip the softened tortilla into the enchilada sauce and remove to a plate.

You can cook Queso Fresco Enchiladas w/ Red Sauce & Chimichurri with 10 Ingredients and 11 steps. See the following guide!

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

Add crumbled Queso Fresco to the middle of the tortilla and top with a few slices of pepper (optional). Cheese Enchiladas With Queso Sauce Recipes. Tomatillo Chicken Enchilada Roll Ups #kraftrecipemakersJust Us Four. Although queso fresco doesn't melt very well you can't beat the light and delicious flavor.

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 always use this cheese for my enchiladas. 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.