These queso fresco enchiladas only have one ingredient in the filling making them quick and easy to get dinner on the table in a jiffy! Top with cilantro and onion and serve with avocado. No one can resist how yummy these cheesy these enchiladas taste!
Queso Fresco Enchiladas
Today I have an enchilada recipe that is probably not like any enchiladas you’ve had before! They’re very simple, but delicioso!
Simply put, they’re corn tortillas that have been dipped in enchilada sauce, rolled up with queso fresco and then served immediately.
If you’re familiar with Mexican entomatadas or enfrijoladas, they’re very similar except for the sauce.
Enchiladas can be so varied in their fillings and sauces. Sometimes we get stuck with just “red or green” sauce, “beef or chicken” and miss out on all the other great flavors!
I suggest starting with these queso fresco enchiladas.
Queso fresco is a delicious, fresh Mexican cheese that doesn’t melt well, but crumbles beautifully.
It’s often relegated to sprinkling on authentic carne asada tacos, but here it gets the spotlight.
I think you’ll love its mild, salty, velvety taste. If you can’t find it in your area, you can also substitute farmer’s cheese.
To assemble these queso fresco enchiladas you’ll need enchilada sauce (your favorite kind), crumbled queso fresco and corn tortillas.
The tortillas need to be warmed before they can be rolled up, otherwise they can crack and break.
The best way to do this in my opinion is to dip them in a hot oil “bath.” This is the way my abuela taught me so it has to be the best, right?
You could also heat them on a comal or microwave them, as long as they’re soft and flexible!
After the excess oil is patted off, they get a dip in the enchilada sauce. Make sure to coat both sides.
You can flip the tortillas with tongs, but I always end up using my fingers. It gets a little messy, but worth it!
Fill with a generous portion of queso fresco, roll up and serve! These are not baked and are meant to be eaten immediately or at room temperature.
You can also keep them in a 250°F oven while you finish preparing the rest of the enchiladas.
Chopped onion and cilantro is our favorite topping, but you can also serve with shredded lettuce, sour cream or whatever else strikes your fancy.
If you’re ready to try another unique Mexican recipe that’s super easy and one of our Top 3 favorite meals check out my Mexican pork stew!
Pin this to your dinner board!