Queso fresco enchiladas have lots of green chile flavor, using the diced peppers and salsa verde in the recipe.
Course: Main Course
Cuisine: Mexican
Keyword: cheese, enchilada, green chile, queso fresco, salsa verde
Ingredients
1poundcookedshredded chicken
1teaspoongarlic powder
2teaspoonscumin
salt and pepper to taste
8ouncesdiced green chile peppersdrained
10ouncesqueso fresco
16ouncessalsa verde
10-16six-inch flour or white corn tortillas
2-3cupsshredded Mexican style cheese blend
Instructions
Preheat the oven to 400 degrees.
Prepare a 9x13-inch baking dish by spraying it with cooking spray.
In a large bowl, combine the shredded chicken, garlic powder, cumin, salt and pepper, green chiles, and queso fresco. Pour in about 1/2 cup of the salsa, too, and stir to combine.
Dump about half of the remaining salsa in the bottom of the prepared pan.
Warm the tortillas based on their package instructions to soften them. Place a large spoonful of the chicken filling in the center of each tortilla and roll it tightly and place them side by side in the pan, seam-side down, packing them closely together.
Once the dish is full (I ended up having to finish my filling out in a second, smaller baking dish), pour the remaining salsa over the top and then sprinkle liberally with the Mexican style cheese blend.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese starts to brown on top.
Let them rest for at least five minutes before serving.