Alfredo Garcia

Easy 20 minute vegetarian enchiladas, serve with a side of rice and beans or grilled chicken and veggies. 

20 Minute Enchiladas

Prepare the filling by grating or crumbling the queso panela and mixing together with the diced onion and chopped cilantro. Mix to combine.

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.

To assemble the enchiladas, add some of the cheese mixture into each tortilla, about 3 tablespoons of the filling and roll them up.

Once the enchiladas are assembled, place them back in the skillet with the seam side down on medium heat, cook for 3-4 minutes.

Add the el pato sauce and cover with a lid, cook for 4-5 minutes.

Remove the lid, top off the enchiladas with the remaining cheese mixture and cook for 3-4 more minutes.