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.