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Here is a very simple dish which is a very nice starter for a meal with meat as a main dish. Â The queso fresco is rolled in the smaller sized tortilla that is dipped in the enchilada sauce and then baked. Â The appetizer is finished by topping with a little more queso fresco and enchilada sauce.
Recipe
Queso Fresco Enchilada Sauce:
- Heat 1 tbsp vegetable oil in a skillet on medium high heat and add 2 tbsp all purpose flour stirring constantly for 1 minute
- Add 2 – 10 oz cans each of enchilada sauce and enchilada sauce with red chili salsa simmer for 10 minutes stirring frequently
Assembling:
- Using a 9×13 pyrex dish, take the first 6″ tortilla and dip into the enchilada sauce. Â Then place it in the pyrex dish and add 5 – 6 cubed pieces of the queso fresco in a linear fashion down the center of the tortilla. Â Roll up so that the seam side ends up facing down into the dish. Â Repeat with the rest of the tortillas and cheese. Â I had enough cheese to make 9 tortilla enchiladas
- Spread a little of the queso fresco cheese and a little of the enchilada sauce over the top and bake in a 325 degree over for 10 – 12 minutes.Â
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