Enchiladas Potosinas

Ingredients

Corn tortillas

8

Queso fresco

1 cup, crumbled

Fresh cilantro

1/4 cup, chopped

Vegetable oil

2 tablespoons

Onion

1, finely chopped

Garlic

2 cloves, minced

Tomatoes

4, diced

Jalapeno

1, seeded and chopped

Salt

1 teaspoon

Shredded lettuce

1 cup, for topping

Sour cream

1/2 cup, for serving

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
3. Add the diced tomatoes, chopped jalapeno, and salt to the skillet. Cook for about 10 minutes, stirring occasionally, until the tomatoes are soft and the mixture is well combined. Remove from heat and let cool slightly.
4. In a separate bowl, combine the crumbled queso fresco with the chopped cilantro. Mix well to incorporate.
5. Warm the corn tortillas in a dry skillet or on a griddle until pliable, about 30 seconds on each side.
6. Place a spoonful of the tomato sauce in the center of each tortilla, followed by a generous spoonful of the queso fresco mixture. Roll up the tortilla tightly and place seam-side down in a greased baking dish.
7. Once all tortillas are filled and arranged in the baking dish, pour the remaining tomato sauce evenly over the top.
8. Bake in the preheated oven for 20 minutes, or until the enchiladas are heated through and the cheese is melted.
9. Serve the enchiladas hot, garnished with shredded lettuce and a dollop of sour cream.