Ingredients

10 oz queso panela or queso fresco

¼ onion, diced

½ bunch cilantro

1 can el pato sauce

12 - 16 corn tortillas

oil for frying
Directions
Step 1
Prepare the filling by grating or crumbling the queso panela and mixing together with the diced onion and chopped cilantro. Mix to combine.
Step 2
Add about 1/4 cup oil to a large skillet and set to medium high heat. Fry up the corn tortillas for 10-15 seconds per side. Once all the tortillas are fried, if more than one tablespoon oil remains in the pan, remove the excess but still leaving some in the pan.
Step 3
To assemble the enchiladas, add some of the cheese mixture into each tortilla, about 3 tablespoons of the filling and roll them up.
Step 4
Once the enchiladas are assembled, place them back in the skillet with the seam side down on medium heat, cook for 3-4 minutes.
Step 5
Add the el pato sauce and cover with a lid, cook for 4-5 minutes.
Step 6
Remove the lid, top off the enchiladas with the remaining cheese mixture and cook for 3-4 more minutes.
Step 7
Serve and enjoy.