Hi, I am Clara. Today, I will show you a way to prepare queso fresco enchiladas w/ red sauce & chimichurri recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Queso Fresco Enchiladas w/ Red Sauce & Chimichurri Recipe
Queso Fresco Enchiladas w/ Red Sauce & Chimichurri is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Queso Fresco Enchiladas w/ Red Sauce & Chimichurri is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have queso fresco enchiladas w/ red sauce & chimichurri using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Queso Fresco Enchiladas w/ Red Sauce & Chimichurri:
- Take 12 oz queso fresco
- Make ready 1 C shredded chihuahua cheese
- Prepare 6 flour tortillas
- Get 10 oz red enchilada sauce
- Take 1 bundle cilantro; stems roughly sliced off
- Take 4 cloves garlic; smashed
- Prepare 1/3 C red vinegar
- Make ready 2/3 C extra virgin olive oil
- Prepare 1 large pinch kosher salt & freshly cracked black pepper
- Prepare 1 pinch crushed pepper flakes
Steps to make Queso Fresco Enchiladas w/ Red Sauce & Chimichurri:
- Variations: Try serving with Roasted Pepper Cream Sauce (see my recipes)
- Combine cilantro, garlic, red 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 cble 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, , Mexican oregano, white vinegar, avocado, cotija, coriander, lime, spinach, eggplant, black beans, tomato, roasted veggies, pumpkin seeds, refried beans
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