I guess I was in the mood for Southwestern flavors a few weeks ago, and our meal calendar for that week reflected that. Enchiladas and tostadas, oh my!
We reached for our copy of "America's Test Kitchen Healthy Family Cookbook" for the recipe assist on Vegetable Enchiladas. The recipe calls for either queso fresco or feta, but we much prefer queso fresco for our Southwestern needs. (Generally, we buy from Panos Fresh Market in Waukesha.)
And, yes, you need the lime.