Skip to Content

Queso Fresco Enchiladas

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 - the best cheese enchiladas with red sauce are so easy!

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.

Queso Fresco Enchiladas - the best cheese enchiladas with red sauce are so easy!

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.

Queso Fresco Enchiladas - the best cheese enchiladas with red sauce are so easy!

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!

Queso Fresco Enchiladas - the best cheese enchiladas with red sauce are so easy!

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.

Queso Fresco Enchiladas - the best cheese enchiladas with red sauce are so easy!

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!

Queso Fresco Enchiladas - the best cheese enchiladas with red sauce are so easy! #dinnerrecipes #mexicanfood #vegetarian #recipeoftheday


Saturday 7th of September 2019

When you roll them do they crack or need to have a tooth pick hold them until they set? That part confuses me a bit. There’s no baking once I roll so do I roll them while they are very hot?


Monday 9th of September 2019

The tortillas should be warmed before filling so they don't crack. I do this by lightly frying them in oil, but you can also warm them in the microwave. Then dip in sauce and fill right away while they're warm. No toothpick is necessary if you place them seam side down. Hope that helps!

Rebekah H.

Tuesday 5th of March 2019

Well I tried making this I had a package of Queso that I got free from the store but no idea what to do with it and so finally saw this recipe and tried it. I prefer spooning it into the tortillas because I tried to dip them and the sauce made them too heavy and it broke apart into pieces. Made a nice and quick meal.


Wednesday 31st of October 2018

These look amazing! I think I want to make them ahead of time for a dinner party. Do they "store" well?


Wednesday 31st of October 2018

Hi Monique! Honestly we never have leftovers when I make these so I've never tested storing them! But this is what I'd do if making ahead of time: fill and roll then place in an oven-safe pan. I'd probably put some extra sauce on top so they don't get dried out, cover with foil and store in fridge. Warm them in the oven (350F) before serving...maybe 10-15 mins. The cheese is not meant to be gooey, melty so you just need to take the chill off.


Sunday 8th of April 2018

What sauce do you use?


Sunday 8th of April 2018

I usually use a packet of La Preferida enchilada sauce mix (add water and tomato sauce).

Renee Ridgeman

Thursday 15th of February 2018

I would suggest using Rosarita enchilada sauce you can have some chicken broth and some garlic Caminos to it makes it really tasty, after all the enchilada sauce is the star gradient for enchiladas


Friday 16th of February 2018

Agree! My grandma always made hers from scratch but sometimes I'm too lazy :-(