12  5 1/2  Corn Tortillas  

1/4 Cup Oil

3 Tablespoons Olive Oil

1/2 Cup Finely Chopped Onions

2 1/4 Cups Crumbled Queso Ranchero*

Chopped Fresh Cilantro

Sour Cream

Preparation (5 to 10 minutes)

Heat 1/4 cup of your favorite oil in a large skillet over medium-high heat. Add 1 tortilla at a time; cook until tortilla softens. Put cheese on the tortilla and fold in half. Place in serving platter. Top with Veggie Pinto Beans.

Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes. Sprinkle with remaining queso ranchero and cilantro. Serve with sour cream.

*Can be substituted with mildly salty cheese that crumbles easily; (also labeled as queso fresco or queso casero), queso cotija, or mild feta cheese.

For a healthier option:  Tortillas can also be warmed up on a skillet (instead of fried).

Three Chile Blend/Guajillo Salsa Entomatadas
ENTOMATADAS DE CHILE GUAJILLO

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Ingredients:

Zocalo Salsas "3 Chile Blend Salsa"      

1 onion, thickly sliced

Salt                                       

3/4 cup queso fresco, crumbled

1/4 cup oil
12 corn tortillas

 

Preparation (about 10 minutes)

Heat about 2 tablespoons of your favorite oil and lightly fry the tortillas (to soften).

Dip the tortilla in the sauce and fold in half. Place on a serving platter.

Sprinkle with fresh cheese and onion slices. Serve immediately.

 

For a healthier option:  Tortillas can also be warmed up on a skillet (instead of fried).

 

Our Chipotle Salsa is also great with this recipe!