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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. The queso fresco is rolled in the smaller sized tortilla that is dipped in the enchilada sauce and then baked. 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. 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. Roll up so that the seam side ends up facing down into the dish. Repeat with the rest of the tortillas and cheese. 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.
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