Queso Fresco Enchiladas with Tomato Cumin Sauce

Description

This recipe comes from Montréal, Québec

• Contributed by World Recipes Y-Group

Ingredients

Enchiladas

• 8 corn tortillas
• 2 cups oil (for frying the tortillas)
• 1 lb grated queso fresco (substitute Monterey jack if needed)
• 1 diced onion
• ½ bunch chopped cilantro

Tomato cumin cream sauce

• 4 roma tomatoes (roasted for 12 minutes and blended)
• 1 serrano chile (chopped)
• 1 tbsp ground cumin
• 3 cups sour cream
• 1 cup heavy cream

Directions

Enchiladas

1. Preheat oven to 350°F.
2. Heat the oil in a fry pan to about 325°F.
3. Gently fry the tortillas one at a time in the oil until soft,not crispy.
4. Mix the cheese, cilantro, and the onion in a bowl.
5. Fill each tortilla with about two ounces of the cheese mixture and roll it up tightly.
6. Place the enchiladas in a greased casserole dish and top with a layer of the tomato cream sauce.
7. Top with more grated cheese and bake covered for 12 – 15 minutes.
8. Uncover and bake for an additional 3 minutes to brown on top.

Tomato cumin cream sauce

1. Mix ingredients together in a bowl until it is all incorporated.
2. Keep covered and cold for up to 1 week.