Recipe of Speedy Queso Fresco Enchiladas w/ Red Sauce & Chimichurri

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The ingredients needed to make Queso Fresco Enchiladas w/ Red Sauce & Chimichurri:

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

Then dip the softened tortilla into the enchilada sauce and remove to a plate. 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. Sometimes we get stuck with just "red or green" sauce, "beef or chicken" and miss out on all the other great flavors!

Instructions to make Queso Fresco Enchiladas w/ Red Sauce & Chimichurri:

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

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! Authentic Queso Fresco Enchiladas - featured on our Go Auténtico commercial. -** *Includes a homemade Chipotle Enchilada Sauce recipe The homemade chile enchilada sauce soaks into the tortilla, while the Cacique® Queso Fresco fills the flavorful tortilla with a soft, substantial stuffing that. Corn enchiladas are briefly fried in oil, dipped in spicy green tomatillo sauce, and rolled around Mexican fresh cheese in this traditional and authentic version of enchiladas. Place enchiladas onto serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese.

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