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Red Enchiladas with Queso Fresco

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  • Prep 20 min
  • Total 30 min
  • Servings 4
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by: Ericka Sanchez
Updated Jul 17, 2017
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  • 8 dried guajillo peppers, seeded and deveined
  • 1/2 teaspoon salt
  • 2 tablespoons white vinegar
  • Grapeseed oil, to taste
  • 8 (5-inch) corn tortillas
  • 2 1/2 cups queso fresco, crumbled
  • 2 cups romaine lettuce, chopped
  • 3 radishes, sliced
  • 1/2 cup sour cream


  • 1
    Soak guajillo peppers in warm water for 30 minutes. Place in blender with 1 1/2 cups of the same water they were soaked in, salt and vinegar. Blend until you have a smooth sauce.
  • 2
    In a large sauté pan over medium heat, add sauce and cook for 10 minutes. Stirring frequently. Remove from heat.
  • 3
    In a separate sauté pan, heat 1/2-inch oil over medium heat. Slowly dip tortillas, one at a time into the oil for approximately 30 seconds then into the enchilada sauce. Cover with sauce completely and transfer to a large plate. Fill tortilla with fresh cheese and roll. Place assembled enchilada on a serving platter. Repeat with remaining ingredients.
  • 4
    Serve enchiladas with lettuce, radishes, sour cream and remaining fresh cheese.

Expert Tips

  • tip 1
    Add cooked shredded chicken to give this family classic a different touch.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • One recipe that is sure to be a hit without fail is the classic red enchiladas. Made with just a few ingredients, these tasty favorites can be filled with just about any protein or vegetable you wish. I kept it very simple and just filled them with fresh cheese, that’s all! It was just as delicious and satisfying as any complicated enchilada. It’s perfect for a Sunday brunch or a large family gathering.
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