Enchiladas Suizas de Queso Fresco con Crema Mexicana
WHAT YOU NEED
- 10-12 corn tortillas
- 1 lb tomatillos, husked
- 2 cloves garlic
- ¼ white onion
- ½ cup fresh cilantro
- ¾-1 cup Cacique Crema Mexicana
- 8 oz Cacique Ranchero Queso Fresco, crumbled (plus more for topping)
- Neutral oil, for frying
- Salt & pepper, to taste
HOW TO MAKE IT
- Boil tomatillos, garlic, and onion until softened (about 8-10 minutes). Blend with cilantro, salt, and Cacique Crema Mexicana until smooth and creamy.
- Lightly flash-fry tortillas in oil just until pliable.
- Fill each tortilla with crumbled Cacique Ranchero Queso Fresco and roll.
- Place enchiladas directly into a warm pan, pour the green sauce over top, and sprinkle with more queso fresco.
- Heat gently on the stovetop just until warmed through and creamy.
- Finish with a drizzle of crema and pickled onions if desired
