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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!

Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 Servings

Ingredients

Ingredients

  • 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

Instructions

Directions

  1. 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!

  2. Prep all of your fresh ingredients first of all and reserve. 

  3. 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.

  4. 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.
  5. 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. 

Recipe Notes

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)!