Recipe of Ultimate Queso Fresco Enchiladas w/ Red Sauce & Chimichurri

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, queso fresco enchiladas w/ red sauce & chimichurri. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Queso Fresco Enchiladas w/ Red Sauce & Chimichurri is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Queso Fresco Enchiladas w/ Red Sauce & Chimichurri is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. 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:

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

Instructions 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

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