Dish: Delicious Queso Fresco Enchiladas w/ Red Sauce & Chimichurri

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.

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Enchiladas can be so varied in their fillings and sauces. 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. You can cook Queso Fresco Enchiladas w/ Red Sauce & Chimichurri using 10 active ingredients and 11 actions. Here is exactly how we prepare.

Preparation To Make of Queso Fresco Enchiladas w/ Red Sauce & Chimichurri

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

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! Homemade Red Enchilada Sauce - this restaurant-style enchilada sauce is simple and perfect to use for enchiladas, empanadas and even casseroles. You'll never buy canned enchilada sauce again.

Guide 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.

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. BEST if you make the sauce, the night before, and refrigerate. This is MY ultimate comfort food! If you have enchilada sauce in a can somewhere in your pantry, start by placing that can at the very bottom of the nearest trash Please oh please give these Red Sauce Enchiladas a try if you've never made your own enchilada sauce before.

That's the recipe for Queso Fresco Enchiladas w/ Red Sauce & Chimichurri. See to it you try it at home, so that your friend or family have range in regards to food.