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Queso Fresco Enchiladas w/ Red Sauce & Chimichurri
Queso Fresco Enchiladas w/ Red Sauce & Chimichurri

Before you jump to Queso Fresco Enchiladas w/ Red Sauce & Chimichurri recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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Hence, it should be quite obvious that it’s easy to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to queso fresco enchiladas w/ red sauce & chimichurri recipe. To make queso fresco enchiladas w/ red sauce & chimichurri you need 10 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Queso Fresco Enchiladas w/ Red Sauce & Chimichurri:
  1. Use 12 oz queso fresco
  2. You need 1 C shredded chihuahua cheese
  3. You need 6 flour tortillas
  4. Provide 10 oz red enchilada sauce
  5. Get 1 bundle cilantro; stems roughly sliced off
  6. Provide 4 cloves garlic; smashed
  7. Provide 1/3 C red wine vinegar
  8. Take 2/3 C extra virgin olive oil
  9. Use 1 large pinch kosher salt & freshly cracked black pepper
  10. You need 1 pinch crushed pepper flakes
Steps 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

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