3Sun-dried tomato basil wraps or large flour tortillas
Enchilada sauce for serving
Mix all ingredients except queso fresco and tortillas together. Cover and refrigerate for at least 1 hour. Spread 3-4 heaping spoonfuls of filing on each tortilla to cover the tortilla. Sprinkle with queso fresco. Roll up and cut into slices about 1-inch thick. Serve cold.