Queso Enchiladas. In casserole dish assemble enchiladas---tortilla, meat mixture, chopped onion, grated cheese, either fold in half or roll with seam down. Enchiladas can be so varied in their fillings and sauces. Sometimes we get stuck with just "red or green" sauce, "beef or chicken" and miss out on all the other great flavors!
Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato.
My mother in law is from Mexico and taught me to make this delicious dish!
Serve with authentic refried beans, it has a taste different from the norm--so good!
You can cook Queso Enchiladas using 13 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Queso Enchiladas
- You need of Enchilada Filling.
- You need 1 lb of ground beef.
- It's 1 pkg of taco seasoning.
- It's of Salt.
- It's of Pepper.
- It's of Shredded cheese.
- You need of Queso Sauce.
- You need 1 block of velveeta cheese.
- Prepare 1 can of Rotel.
- Prepare 1 1/2-2 cups of milk.
- Prepare of Tortillas.
- Prepare 24 of corn tortillas.
- You need of Vegetable oil.
Enchiladas can be so varied in their fillings and sauces. Sometimes we get stuck with just "red or green" sauce, "beef or chicken" and miss out on all the other great flavors! I suggest starting with these queso fresco enchiladas. Queso fresco is a delicious, fresh Mexican cheese that doesn't melt well, but crumbles beautifully.
Queso Enchiladas step by step
- Cook ground beef and drain it. Add taco seasoning, salt, & pepper. Cover and let simmer..
- While enchilada filling cooks, add velveeta cheese, Rotel, and milk to pot. Thickness of sauce depends on how much milk. Cook to your liking..
- Add vegetable oil to small sauce pan and fry corn tortillas.
- Add filling to each corn tortilla along with shredded cheese (how much filling and shredded cheese varies) and roll tortilla.
- Apply thin layer of queso sauce to bottom of a deep pan (may need 2 pans). Add enchiladas to pan. Smother enchiladas with queso sauce..
- Place in oven at 400° for 15-20 minutes..
- Serve and enjoy!.
Use a deep dish, oven proof pan and pour about a ¾ cup of enchilada sauce into the bottom of dish, covering the bottom completely. Then simply assemble the enchiladas with a tortilla, about ¼ cup shredded chicken, a couple good heaping spoonfuls of queso dip and enchilada sauce. Roll up the enchiladas and place them seam side down in the pan. Stir pork into remaining sauce mixture. To serve, top enchiladas with lettuce, queso fresco crumbles, and drizzle with chipotle crema.
