Red Enchiladas Suizas

by V & V Supremo Foods, Inc.

3.90

20 Min

Servings

ingredients

A dish that is made with tortillas dipped in sauce.
Depending on the style, the Swiss enchiladas are stuffed with meat or cheese. Perfect anytime, a pride of Mexican cuisine.

Share with friends:

1287 shares

Ingredients

2 cups

V&V SUPREMO® Brand Queso Fresco Cheese, crumbled

2 cups V&V SUPREMO® Brand Queso Fresco Cheese, crumbled
1 cup

onion, diced

1 cup onion, diced
2 cups

Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

2 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
12 corn

tortillas

12 corn tortillas
4 cups

salsa (of your choice)

4 cups salsa (of your choice)
1 cup

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
2 Tbsp.

vegetable oil

2 Tbsp. vegetable oil

5 Steps to complete

1

Preheat oven to 400°
2

Mix queso fresco with diced onions
3

Heat sauce in saucepan
4

Heat oil in large skillet. Using tongs, pass each tortilla through oil quickly, just to soften, and drain on paper towels. Dip each tortilla in sauce and fill each tortilla with the queso fresco, add a little sauce, and roll up.
5

Arrange all the enchiladas seam side down in a baking dish, cover with the sauce and distribute Chihuahua® cheese over them. Bake just until cheese melts, and remove from oven.

Comments

WHERE TO BUY

Missing some of the ingredients produced by VV Supremo? Find the nearest store in your area:

Find Store Now!

Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

20 Min
Ingredients :

7

INGREDIENTS:

2 cups V&V SUPREMO® Brand Queso Fresco Cheese, crumbled
1 cup onion, diced
2 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
12 corn tortillas
4 cups salsa (of your choice)
1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
2 Tbsp. vegetable oil

DIRECTIONS:

1. Preheat oven to 400°
2. Mix queso fresco with diced onions
3. Heat sauce in saucepan
4. Heat oil in large skillet. Using tongs, pass each tortilla through oil quickly, just to soften, and drain on paper towels. Dip each tortilla in sauce and fill each tortilla with the queso fresco, add a little sauce, and roll up.
5. Arrange all the enchiladas seam side down in a baking dish, cover with the sauce and distribute Chihuahua® cheese over them. Bake just until cheese melts, and remove from oven.

Red Enchiladas Suizas

Notes: