Queso Fresco Enchiladas w/ Red Sauce & Chimichurri. Cover with sauce completely and transfer to a large plate. Fill tortilla with fresh cheese and roll. Place assembled enchilada on a serving platter.

Sometimes we get stuck with just "red or green" sauce, "beef or chicken" and miss out on all the other great flavors! The enchilada sauce is perfect for pouring over your enchiladas or hand dipping the warm corn tortillas. Enchiladas rojas de queso y de pollo riquisimas You can have Queso Fresco Enchiladas w/ Red Sauce & Chimichurri using 10 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Queso Fresco Enchiladas w/ Red Sauce & Chimichurri

1. It’s 12 oz of queso fresco.
2. It’s 1 C of shredded chihuahua cheese.
3. It’s 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. Prepare 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. You need 1 pinch of crushed pepper flakes.

Easy Enchilada Casserole – Red Enchilada Sauce Recipe. Chicken Enchiladas with Tomatillo Sauce (Enchiladas Verdes)Williams-Sonoma. sea salt, sea salt, crema, safflower oil, chicken breasts, corn tortillas Enchiladas Rojas de Queso (Red Enchiladas with Cheese)Tara's Multicultural Table. queso asadero, vegetable oil, kosher salt, Roma tomatoes. COMBINE all sauce ingredients in a blender and blend until smooth. Then dip the softened tortilla into the enchilada sauce and remove to a plate.

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.

Add crumbled Queso Fresco to the middle of the tortilla and top with a few slices of pepper (optional). Queso fresco enchiladas is one of the easiest meals ever to prepare. If you can't find dried chile peppers at your local grocery store try going to This red enchilada sauce is the real deal. It is a truly authentic Mexican recipe that will impress friends and family. It taste great with all types of enchiladas!