4.5
2 ratings

Queso Fresco Enchiladas

Cheese, cheese, yes please
Enchiladas
© Jose Carlos Rojas Villarreal | Dreamstime.com

Enchiladas are a Mexican food staple sure to please the entire family. Spotted on the menus of the best Mexican restaurants and local taquerias everywhere, enchiladas are simple enough to make at home using this easy family recipe.

Ready in
40 m
20 m
(prepare time)
20 m
(cook time)
4
Servings
381
Calories Per Serving

Ingredients

  • 12 corn tortillas
  • 3 dried ancho chiles
  • 1 clove garlic
  • 1/2 onion (optional)
  • 8 Ounces queso fresco
  • Olive oil, for fryiing

Directions

Boil ancho chiles in water with salt until light red and soft. 

Skin as much of the pulp from the pepper as possible.

Put in the blender with the garlic and a dash of salt. Blend at high speed. Add water, if necessary, to make the sauce smooth. 

Crumble the queso fresco and chop onions.

Spread the finished ancho chile sauce on both sides of the uncooked tortillas.

Pour a teaspoon of olive oil onto a pan and fry each tortilla individually. Add additional oil to the pan between tortillas if necessary. 

Fill the fried tortillas with the crumbled cheese and onions to your liking. 

Roll up the enchiladas and serve with sour cream and added cheese on top. 

 

Nutritional Facts
Servings4
Calories Per Serving381
Total Fat19g29%
Sugar2gN/A
Saturated8g40%
Cholesterol39mg13%
Protein16g32%
Carbs41g14%
Vitamin A257µg29%
Vitamin B121µg39.7%
Vitamin B60.7mg50.8%
Vitamin C0.5mg0.5%
Vitamin D2µg10%
Vitamin E0.7mg4.6%
Vitamin K2µg1%
Calcium388mg39%
Fiber7g29%
Folate (food)16µgN/A
Folate equivalent (total)16µg4%
Iron2mg13%
Magnesium80mg19%
Monounsaturated5gN/A
Niacin (B3)2mg12%
Phosphorus471mg67%
Polyunsaturated2gN/A
Potassium517mg11%
Riboflavin (B2)0.4mg33.3%
Sodium464mg19%
Thiamin (B1)0.1mg9.7%
Trans0.5gN/A
Water66gN/A
Zinc3mg24%