Queso Fresco Enchiladas

Savor the rich, authentic flavors of Mexican cuisine with these irresistible Queso Fresco Enchiladas! Featuring tender corn tortillas filled with a creamy blend of crumbled queso fresco, sautéed onions, and fresh cilantro, this recipe is perfect for a comforting weeknight dinner or a festive gathering. Smothered in bold, zesty enchilada sauce and baked to perfection, these enchiladas deliver a delightful balance of cheesy indulgence and vibrant spice. With just a 20-minute prep time and simple yet flavorful ingredients, these enchiladas are as easy to make as they are delicious. Garnished with fresh cilantro and a dollop of sour cream, they’re a visually stunning dish that’s sure to impress and satisfy.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 corn tortillas
• 16 ounces queso fresco
• 1 onion
• 2 cups enchilada sauce
• 2 tablespoons vegetable oil
• 0.5 cup cilantro leaves
• 0.5 cup sour cream
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Step 2

Finely chop the onion and cilantro leaves. Set aside.

Step 3

In a medium pan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 4

Crumble the queso fresco into a large bowl. Add the cooked onion, half of the chopped cilantro, salt, and black pepper. Mix until the ingredients are well combined.

Step 5

Heat a separate pan over medium heat and lightly toast each corn tortilla for about 30 seconds per side. This will make them more pliable for rolling.

Step 6

Pour 1 cup of the enchilada sauce into the bottom of a 9x13-inch baking dish.

Step 7

Spoon about 2 tablespoons of the queso fresco filling onto the center of each tortilla. Roll them tightly and place them seam-side down in the prepared baking dish.

Step 8

Once all tortillas are filled and rolled, pour the remaining 1 cup of enchilada sauce over the top, ensuring all the enchiladas are covered.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

Remove from the oven and let it sit for 5 minutes before serving.

Step 11

Garnish with the remaining chopped cilantro and serve with a dollop of sour cream on top of each enchilada.

Nutrition Facts

Serving size	1931.2 grams (1931.2g)

Amount per serving	% Daily Value*
Calories	3285

Total Fat 168.50g	216%
Saturated Fat 95.10g	476%
Polyunsaturated Fat 18.20g
Cholesterol 139mg	46%
Sodium 6668mg	290%
Total Carbohydrate 323.10g	117%
Dietary Fiber 45.90g	164%
Total Sugars 27.70g
Protein 142.80g	286%

Vitamin D 0IU	0%
Calcium 2293mg	176%
Iron 13mg	73%
Potassium 2232mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 16.9%

Carbs: 38.2%