20 Minute Enchiladas by freddsters

20 Minute Enchiladas



20 min

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

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4 servings




Picture for 20 Minute Enchiladas

4 servings





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


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.

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