Heat the salsa in a saucepan, keep warm.
Heat the oil, using tongs pass the tortillas through the oil, only to soften the tortillas (not to make them crispy).
Mix the gouda and jack cheeses together. Fill each tortilla with the cheese mixture and fold the tortilla over the cheese. Place 2 on each serving plate. Pour salsa verde over the prepared enchiladas followed by a drizzle of crema.
Top the enchiladas with the crumbled queso fresco cheese. Decorate with onion and parsley leaves.
Recipe reprinted with permission © 2021 Iliana de la Vega