Description
Quick and easy enchiladas with a vibrant roasted tomato sauce, perfect for family gatherings or weeknight dinners.
Ingredients
- 6 pieces Plum Tomatoes (or vine-ripened tomatoes)
- 1 medium Onion
- 1 piece Jalapeño (adjust for spice)
- 3 cloves Garlic
- 1 teaspoon Salt (to taste)
- 1 cup Stock (or Water)
- 8 pieces Corn Tortillas (or Flour for gluten-free)
- 1 cup Queso Fresco Cheese (or mozzarella/cotija)
- 1/2 cup Mexican Crema (or sour cream)
- 1/4 cup Cotija Cheese (optional)
- 1/4 cup Cilantro (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the plum tomatoes, onion, and jalapeño, then place on a baking sheet with garlic, drizzle with oil, and sprinkle with salt.
- Roast in the oven for about 20 minutes until soft and charred.
- Let cool, then blend with stock until smooth.
- Toast each corn tortilla in a pan briefly on each side.
- Fill tortillas with sauce and queso fresco, roll them up, and place seam-side down in a baking dish.
- Pour any leftover sauce over, sprinkle remaining queso fresco, and bake for 15-20 minutes until cheese is melted.
- Drizzle with Mexican crema and sprinkle with cotija cheese and cilantro before serving.
Notes
For added flavor, consider garnishing with lime wedges or pickled onions. Ensure tomatoes are well-roasted for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican