Queso Fresco Enchiladas with Tomato Cumin Sauce

QUESO FRESCO ENCHILADAS WITH TOMATO CUMIN SAUCE For the enchiladas:

8 corn tortillas 2 c. oil (for frying the tortillas) 1 lb. grated Queso Fresco (substitute Monterrey Jack if needed) 1 diced onion 1/2 bunch chopped cilantro

For the tomato cumin cream sauce: 4 Roma Tomatoes (roasted for 12 minutes & blended) 1 Serrano Chile (Chopped) 1 Tbsp. ground cumin 3 c. sour cream 1 c. heavy cream Prepare the enchiladas: Preheat Oven to 350 Degrees. Heat the oil in a fry pan to about 325 degrees. Gently fry the tortillas one at a time in the oil until soft,not crispy. Mix the cheese, cilantro, and the onion in a bowl. Fill each tortilla with about two ounces of the cheese mixture and roll it up tightly. Place the enchiladas in a greased casserole dish and top with a layer of the tomato cream sauce. Top with more grated cheese and bake covered for 12-15 minutes. Uncover and bake for an additional 3 minutes to brown on top. Prepare the tomato cumin cream sauce: Mix Ingredients together in a bowl until it is all incorporated. Keep Covered and cold for up to 1 week.