Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, queso fresco enchiladas w/ red sauce & chimichurri. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Queso Fresco Enchiladas w/ Red Sauce & Chimichurri is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Queso Fresco Enchiladas w/ Red Sauce & Chimichurri is something that I have loved my whole life.
These Red Enchiladas are super easy to make and taste absolutely BOMB! Don't forget to COMMENT LIKE & SUBSCRIBE for more of my videos! Cover with sauce completely and transfer to a large plate.
To get started with this particular recipe, we must 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 that.
The ingredients needed to make Queso Fresco Enchiladas w/ Red Sauce & Chimichurri:
- Take 12 oz queso fresco
- Prepare 1 C shredded chihuahua cheese
- Make ready 6 flour tortillas
- Make ready 10 oz red enchilada sauce
- Make ready 1 bundle cilantro; stems roughly sliced off
- Prepare 4 cloves garlic; smashed
- Make ready 1/3 C red wine vinegar
- Make ready 2/3 C extra virgin olive oil
- Make ready 1 large pinch kosher salt & freshly cracked black pepper
- Make ready 1 pinch crushed pepper flakes
Enchiladas can be so varied in their fillings and sauces. Then dip the softened tortilla into the enchilada sauce and remove to a plate. Add crumbled Queso Fresco to the middle of the tortilla and top with a few slices of pepper (optional). Homemade Red Enchilada Sauce - this restaurant-style enchilada sauce is simple and perfect to use for enchiladas, empanadas and even casseroles.
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
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. For less mess: roll enchiladas first, then spoon on the enchilada sauce rather then dipping them. Enchiladas can be so varied in their fillings and sauces. Red sauce is one of the most multifunctional sauces used in Hispanic dishes. Ingredients for Homemade Red Enchilada Sauce
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