Low Sodium Queso Fresco Enchiladas

Indulge in the comforting flavors of homemade **Low Sodium Queso Fresco Enchiladas**, a healthy twist on a classic favorite. These enchiladas pack all the vibrant taste you love while keeping the sodium levels in check. Featuring tender corn tortillas filled with creamy unsalted queso fresco and fragrant cilantro, they're smothered in a rich, spiced tomato sauce made with no-salt-added ingredients like vegetable broth and tomato paste. A hint of lime juice brings a burst of brightness to the dish, while warming spices like chili powder, cumin, and oregano offer authentic Mexican flair. Perfect for weeknight dinners or casual gatherings, this recipe is a balance of wholesome ingredients and indulgent flavor. Plus, it’s quick to prepare—ready in under an hour and ideal for satisfying cheesy cravings without compromising on health. Garnish with fresh cilantro for a simple yet stunning finish!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 Corn tortillas
• 200 grams Queso fresco, unsalted
• 0.5 cup Fresh cilantro, chopped
• 1 medium Onion, finely diced
• 2 tablespoons Olive oil
• 3 Garlic cloves, minced
• 3 tablespoons Tomato paste, no salt added
• 2 tablespoons Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Dried oregano
• 0.5 teaspoon Red chili flakes
• 0.5 teaspoon Black pepper
• 2 cups Low sodium vegetable broth
• 2 tablespoons Fresh lime juice

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 1 minute.

Step 3

Stir in the tomato paste, chili powder, cumin, oregano, red chili flakes, and black pepper. Cook for 1 minute.

Step 4

Gradually pour in the low sodium vegetable broth, whisking to combine with the tomato mixture. Bring to a simmer and cook for 5-7 minutes until slightly thickened. Remove from heat and stir in the lime juice. Set the sauce aside.

Step 5

In a separate bowl, crumble the unsalted queso fresco and mix with the chopped cilantro.

Step 6

Warm the corn tortillas by lightly brushing them with the remaining olive oil and quickly heating them in a skillet over medium heat until pliable.

Step 7

Spoon a scant 1/4 cup of the queso fresco mixture onto the center of each tortilla and roll to close.

Step 8

Spread 1/2 cup of the enchilada sauce on the bottom of a 9x13 inch baking dish. Place the filled tortillas seam-side down into the dish.

Step 9

Pour the remaining enchilada sauce over the top of the rolled tortillas.

Step 10

Cover the dish with foil and bake in the preheated oven for 20 minutes.

Step 11

Remove from the oven and let sit for a few minutes before serving. Garnish with extra cilantro if desired.

Nutrition Facts

Serving size	(1649.2g)

Amount per serving	% Daily Value*
Calories	2366.6

Total Fat 89.8g	0%
Saturated Fat 35.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 142.9mg	0%
Sodium 755.8mg	0%
Total Carbohydrate 317.7g	0%
Dietary Fiber 53.5g	0%
Total Sugars 27.3g
Protein 79.6g	0%

Vitamin D 0IU	0%
Calcium 1556.0mg	0%
Iron 17.2mg	0%
Potassium 2319.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.7%

Protein: 13.3%

Carbs: 53.0%