Print PageCheese Enchiladas
WHAT YOU NEED
- 1 package (10 oz.) Cacique® Manchego, shredded
- ½ package (6 oz.) Ranchero® Queso Fresco, crumbled
- 15 oz. Cacique® Crema Mexicana
- 1 dozen corn tortillas
- 2 cups red enchilada sauce
HOW TO MAKE IT
- Preheat oven to 350°F.
- Enchilada Recipe: Bring the enchilada sauce to a boil in a medium saucepan over lower heat. Reserve ½ a cup of sauce to cover at the end. Dip each tortilla, one at a time, in sauce until soft (about 10 seconds) and carefully place each tortilla onto a baking sheet. Spoon cheese mixture onto the tortilla, reserving ½ cup for garnish. Roll and arrange enchilada seam down in pan. Repeat with each tortilla.
- Cover enchiladas with remaining sauce and bake for 15 - 20 minutes. Top with Crema Mexicana and remaining cheese mixture. Serve hot.
- This is a family favorite, a treasured recipe that has been passed down through the generations, straight from Maria's Cocina.
