Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, queso fresco enchiladas w/ red sauce & chimichurri. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Queso Fresco Enchiladas w/ Red Sauce & Chimichurri is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Queso Fresco Enchiladas w/ Red Sauce & Chimichurri is something which I have loved my entire life.
These Red Enchiladas are super easy to make and taste absolutely BOMB! Cover with sauce completely and transfer to a large plate. Fill tortilla with fresh cheese and roll.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook queso fresco enchiladas w/ red sauce & chimichurri using 10 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Queso Fresco Enchiladas w/ Red Sauce & Chimichurri:
- Prepare 12 oz queso fresco
- Make ready 1 C shredded chihuahua cheese
- Make ready 6 flour tortillas
- Take 10 oz red enchilada sauce
- Take 1 bundle cilantro; stems roughly sliced off
- Prepare 4 cloves garlic; smashed
- Make ready 1/3 C red wine vinegar
- Get 2/3 C extra virgin olive oil
- Take 1 large pinch kosher salt & freshly cracked black pepper
- Take 1 pinch crushed pepper flakes
Sometimes we get stuck with just "red or green" sauce, "beef or chicken" and miss out. These delicious queso fresco enchiladas make for an amazing and authentic Mexican dinner. They can be prepared in no time! Queso fresco enchiladas are a quick and delicious weeknight meal that you can throw together in no time!
Instructions to make Queso Fresco Enchiladas w/ Red Sauce & Chimichurri:
- Variations: Try serving with "Roasted Pepper Cream Sauce" (see my recipes)
- Combine cilantro, garlic, red wine vinegar, crushed pepper flakes, salt, and pepper in a food processor. Pulse for 30 seconds.
- Drizzle the olive oil in slowly while the machine runs.
- Store extra chimichurri in the fridge for up to 3 days.
- In a large mixing bowl combine chihuahua cheese and crumble the queso fresco. Save a little chihuahua for topping the enchiladas.
- Heat up enchilada sauce in a small saucepot to a simmer.
- 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)
- Top tortillas with remaining chihuahua cheese.
- Broil for 1-2 minutes or until cheese atop is melted.
- Serve with chimichurri sauce. (Can be cold or room temp)
- 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
Then dip the softened tortilla into the enchilada sauce and remove to a plate. 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! If you have enchilada sauce in a can somewhere Please oh please give these Red Sauce Enchiladas a try if you've never made your own enchilada sauce before. Used queso fresco in and on top, after they came out of the oven.
So that’s going to wrap this up for this exceptional food queso fresco enchiladas w/ red sauce & chimichurri recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
