In a bowl mix the MASECA®, salt, chicken bouillon, water, sweet pepper and vinegar until a smooth even dough is obtained.

Divide the dough in 25 equal portions and form little balls. Flatten each ball between two sheets of plastic wrap with a tortilla press. Place a small amount of cheese in the center of each tortilla and close with the help of a plastic sheet in order to form the enchilada.

Fry the enchiladas for 5 minutes at medium heat until they are golden and crunchy. 

Serve hot