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!
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.
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)!