2 cups V&V Supremo® Queso Fresco, crumbled
1 cup diced onion
2 tbsp. vegetable oil
12 corn tortillas
4 cups salsa, warmed
2 cups V&V Supremo® Queso Chihuahua®, shredded
1 cup V&V Supremo® Crema Supremo® sour cream
In a medium mixing bowl, mix queso fresco with onions; set aside. Heat oil in a medium skillet over medium heat. Using tongs, dip both sides of each tortilla in oil, just long enough to soften; drain tortillas on paper towels. Dip each tortilla in warm salsa; top tortillas evenly with the queso fresco-onion mixture. Drizzle filling with a small amount of salsa; roll up enchiladas. Arrange enchiladas, seam side down, in a 9x13" baking dish; cover with sauce and Chihuahua® cheese. Bake in a preheated 400° oven just until cheese melts. Let stand 5 min. before serving; serve warm with sour cream on top.
Recipe courtesy of V&V Supremo®.