Queso Fresco Enchiladas
Savor the authentic flavors of Mexican cuisine with these irresistible Queso Fresco Enchiladas, a perfect blend of creamy cheese filling and savory enchilada sauce baked to perfection. Featuring tender corn tortillas stuffed with crumbled queso fresco, sautéed onions, cilantro, and a hint of seasoning, this recipe delivers a burst of flavor in every bite. The enchiladas are topped with rich sauce, baked until bubbling, and finished with a dollop of sour cream for extra indulgence. Ready in under an hour, this dish is ideal for weeknight dinners or a festive gathering. Easy to prepare yet impressively delicious, Queso Fresco Enchiladas will become your go-to comfort food. Perfect for anyone searching for cheesy enchilada recipes, Mexican-inspired meals, or vegetarian dinner ideas!
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Recipe Information
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
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Finely chop the onion and cilantro leaves. Set aside.
In a medium pan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
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.
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.
Pour 1 cup of the enchilada sauce into the bottom of a 9x13-inch baking dish.
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.
Once all tortillas are filled and rolled, pour the remaining 1 cup of enchilada sauce over the top, ensuring all the enchiladas are covered.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove from the oven and let it sit for 5 minutes before serving.
Garnish with the remaining chopped cilantro and serve with a dollop of sour cream on top of each enchilada.
Nutrition Facts
Calories |
3285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.5 g | 216% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 6668 mg | 290% | |
| Total Carbohydrate | 323.1 g | 117% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 27.7 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2292 mg | 176% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2232 mg | 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.
