Print PageEnchiladas Rojas
WHAT YOU NEED
- 1 package (10 oz.) Ranchero® Queso Fresco, crumbled
- 15 oz. Cacique® Crema Mexicana
- 1 dozen corn tortillas
- 2 cups red enchilada sauce
- 2 Tbsp. vegetable oil
HOW TO MAKE IT
- Preheat oven to 350°F.
- In a saucepan, warm your red enchilada sauce. Then remove from heat.
- In a skillet, fry the tortillas in vegetable oil. Then dip into red enchilada sauce. Transfer the tortilla onto a baking dish. Add some cheese into the center of each tortilla and roll up. Continue this process for all tortillas. Pour the remaining enchilada sauce over the rolled enchiladas and top with more cheese.
- Bake for 15 - 20 minutes. Top with Cacique® Crema Mexicana and remaining Queso Fresco. Serve hot.
