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Put a tortilla on a plate, covered with a damp paper towel. Alternate tortillas with paper towels. Microwave for 30 seconds to one minute, depending on how many tortillas. Preheat the oven to 250 degrees. Wrap a stack of tortillas in a damp dish towel and place in a casserole dish of similar size. Cover with a lid or a piece of aluminum foil tightly on the dish. Place in oven for 20 minutes. Once the tortillas are heated, transfer them to a tortilla warmer to keep them nice and hot.
HOW TO MAKE IT. 1  Preheat oven to 350Â°F. 2  In a mixing bowl, combine Manchego and Queso Fresco. Bring the enchilada sauce to a boil in a medium saucepan over lower heat. Dip each tortilla, one at a time, in sauce until soft (about 10 seconds) and carefully place each tortilla onto a baking sheet. Spoon cheese mixture onto the tortilla, reserving Â½ cup for garnish . Roll and arrange enchilada seam down in pan. Repeat with each tortilla. Cover enchiladas with remaining sauce and bake for 15 - 20 minutes. Top with Crema Mexicana and cheese mixture. Serve hot.