HOW TO MAKE IT
- Preheat oven to 350°F.
- In a bowl, combine the shredded Oaxaca and crumbled Queso Fresco
- 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 dish. Spoon cheese mixture onto tortilla, reserving ½ cup for garnish. Roll and arrange enchilada seam down in pan in a baking dish. Repeat process with each tortilla.
- Cover enchiladas with remaining sauce and bake for 15 - 20 minutes. Top with Crema Mexicana and remaining cheese mixture. Serve hot.