Authentic Queso Fresco Enchiladas
45 minutes
35 minutes
Enchiladas, Quesadillas, and Chili Rellenos are common meals to enjoy during Dia de los Muertos due to their widespread popularity in both Mexico and the U.S.
What You Need

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:
How To Make It
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
Authentic Recipes Require 100% Autentico Cheese
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