Easy Enchiladas

Ingredients

• 12 pieces Corn Tortillas (day‑old, soft, 6‑inch)
• 1 cup Queso Fresco (crumbled or shredded)
• 1 cup Chihuahua Cheese (shredded; mild, meltable Mexican cheese)
• 1/2 cup Pickled White Onion (thinly sliced, pickled in vinegar)
• 2 large Tomatoes (charred, skin removed if desired)
• 2 pieces Serrano Chilies (charred, seeds removed for milder heat)
• 1/4 piece White Onion (quartered, charred)
• 2 pieces Garlic Cloves (peeled, charred lightly)
• 1/2 cup Water (for blending the sauce)
• 1/2 teaspoon Salt (plus a pinch for tasting)
• 2 tablespoons Olive Oil (for cooking the sauce)
• 1/4 cup Vegetable Oil (for refreshing tortillas)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)
• 1 tablespoon Lime Juice (freshly squeezed)

Instructions

1. Char the vegetables

   Heat a large skillet over high heat (no oil). Add the tomatoes, serrano chilies, quartered onion, and garlic cloves. Cook, turning occasionally, until the skins are blackened and the vegetables are softened, about 5 minutes.

   Time: PT5M

2. Blend the sauce

   Transfer the charred vegetables to a blender. Add 1/2 cup water and blend until smooth.

   Time: PT2M

3. Simmer the salsa roja

   Return the puree to the skillet, stir in 2 tbsp olive oil and 1/2 tsp salt. Simmer over medium‑low heat, stirring occasionally, until the foam on the surface disappears (about 7 minutes).

   Time: PT7M

   Temperature: medium‑low

4. Refresh the tortillas

   Preheat the oven to 375°F. Line a baking sheet with parchment paper, brush lightly with vegetable oil, and lay the tortillas in a single layer. Bake 5 minutes until pliable but not crispy.

   Time: PT5M

   Temperature: 375°F

5. Prepare the cheese filling

   In a mixing bowl combine the shredded queso fresco, shredded Chihuahua cheese, and pickled white onion. Mix gently.

   Time: PT3M

6. Assemble the enchiladas

   Place about 2 tbsp of the cheese mixture in the center of each refreshed tortilla, roll tightly, and place seam‑side down in a 9‑x‑13‑inch baking dish.

   Time: PT10M

7. Add the sauce

   Pour the hot salsa roja over the rolled enchiladas, ensuring each is fully covered.

   Time: PT2M

8. Bake the enchiladas

   Bake in the preheated 375°F oven for 5 minutes, just until the cheese melts and the edges are slightly blistered.

   Time: PT5M

   Temperature: 375°F

9. Finish and serve

   Remove from oven, sprinkle with chopped cilantro and a squeeze of fresh lime juice. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

12g

Carbohydrates

45g

Fat

15g

Fiber

5g