On most days, I really do prefer my enchiladas with no sauce. I like them served directly onto my plate with extra queso fresco and onion. The fresh crema infused with cilantro or chipotle is not traditional, but is tasty!. While in Monterrey, Mexico a few years ago, I enjoyed a delicious combo plate that included Enchiladas de Queso. They are corn tortillas that have been infused and flavored with a red chile sauce. They are simply filled with a mix of crumbled queso fresco and diced onions. Then sometimes topped with Mexican-style crema, more queso fresco and thinly sliced onions. Mom would fry diced potatoes on the side and serve them on top or on the side with a little shredded lettuce and sliced tomato. Easy, simple and delicious!! You most certainly could use a store bought corn tortilla. But once you have prepared and tasted the homemade chile infused tortilla, you will be happy you did.
Easy Queso Fresco Enchiladas(Enchiladas Estilo Taqueria Juarez, Monterrey)
These easy queso fresco enchiladas prepared with red corn tortillas were inspired by Taqueria Juarez that is in Monterrey, N.L., Mexico. I had not visited the taqueria in quite a few years until my trip to Monterrey back in 2011. This is one of my favorite dishes!
- 12 ounces queso fresco crumbled
- 1/2 white onion finely diced
- 2 roma tomatoes sliced into half moons
- 4 Cups chopped lettuce
- 12 homemade chile infused corn tortillas
- 2 cups potato chunks previously fried
- Oil for frying
For Chipotle Crema
- 1 cup Mexican crema or sour cream
- 1/2 teaspoon chipotle powder or 1 chipotle in adobo minced
- 1/3 teaspoon smoked paprika
- Juice of 1 lime
- 1/4 cup cold water to thin out the crema
- Salt to taste
Combine all of the ingredients for the chipotle crema. Taste for salt. Cover and set aside. The crema is not traditionally served with these enchiladas, but it's tasty!
Prep all of your fresh ingredients first of all and reserve.
In a large skillet, drizzle in just enough oill to cover the bottom. Preheat to medium heat for a few minutes. Once it’s hot, add 2 tortillas. Cook for 1 minute, turning over after 30 seconds.
- Once it’s hot, add 2 tortillas. Cook for 1 minute, turning over after 30 seconds. You don’t want the tortilla to get crispy at all, just soft and pliable. Place in between foil paper until all tortillas are cooked. Let tortillas steam for a few minutes.
While tortillas are still warm, fill with about 2 tablespoons of queso fresco and 1/2 TBS od diced onion down the center. Roll as tight as you can and transfer to serving plates.If using the crema, spoon some crema onto each enchilada. Top with remaining queso fresco. Serve with fried potatoes on one side and lettuce topped with tomatoes on the other side. Serve right away.
These red chile corn tortilla enchiladas are not dipped ot topped with any enchilada sauce. But, I have to confess, I love a spicy homemade salsa for garnish on my enchiladas estilo Taqueria Juarez. Serve with chiles torreados(fried serrano chiles)!
Tips~Click link below to see full recipe for homemade red chile infused corn tortillas. For easy chile infused tortillas, mix 2 teaspoons of a bright red chile powder with warm water before mixing into the masa harina. They may not be as intense in color using the powder.
This is a typical plate of enchiladas you would be served in many popular Mexican restaurants in Monterrey, Mexico. Simple, red chile infused corn tortillas and fresh cheese with crema and thinly sliced onions.
While in Houston recently, I found red and green chile infused tortillas at the Mexican market. Tasty and fun for your recipes.