45 minutes

Authentic Queso Fresco Enchiladas – featured on our Go Auténtico commercial


Enchilada Sauce:

  • 1 small can tomato paste

  • 3 – 4 garlic cloves

  • ½ medium onion, rough chopped

  • ½ teaspoon Mexican oregano

  • 3 Tablespoons chili powder

  • ½ teaspoon ground cumin

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 3 chipotle peppers with 1 Tablespoon accompanying adobo sauce

  • 1 ½ cups chicken stock

  • Salt and pepper to taste

  • 1 dozen corn tortillas
    1 ½ cup vegetable or canola oil

  • Lettuce, shredded

Chipotle Crema:
Preparation Method
Combine all sauce ingredients in a blender and blend until smooth. Pour into a medium sauce pan, bring to a boil and allow to simmer for at least 20 minutes. Heat oil in a medium skillet until it shimmers. Dip tortillas, one at a time, into the oil to soften and lightly fry, about 45 seconds to a minute. 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). Roll tortilla around the filling to make the enchilada.

To serve: Top enchiladas with lettuce, queso fresco crumbles, and drizzle with chipotle crema.

Chipotle Crema:

In a bowl, combine the Crema Mexicana, chipotle chile, and salt. With an immersion blender (or regular blender), mix until smooth, approximately 20 seconds. Refrigerate until ready to use and place in a squeeze bottle.

Yields: approximately 1 cup
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