Ingredients
10 guajillo chiles
2 arbol chiles (optional)
4 cloves garlic
1 onion, half boiled, half finley chopped for filling
Water for boiling
1 tsp Mexican oregano
1 tsp ground cumin
2 tsp salt
2 cup crumbled queso fresco
½ cup cilantro, chopped
12 corn tortilla
Mexican Crema or Sour Cream for serving
oil for frying
Directions
Step 1
Bring a pot of water to a boil.
Step 2
Remove the stems from the guajillo & arbol chiles(if using), shake out the seeds from the guajillo chiles.
10 guajillo chiles
2 arbol chiles (optional)
Step 3
Add the dried chiles, garlic & 1/2 onion to boiling water. Boil for 10 minutes, remove from heat then let cool.
10 guajillo chiles
2 arbol chiles (optional)
4 cloves garlic
1 onion, half boiled, half finley chopped for filling
Step 4
Once the peppers are cooled, add to blender with 1 cup of the cooking liquid. Add the Mexican oregano, cumin & salt. Blend until smooth.
10 guajillo chiles
2 arbol chiles (optional)
4 cloves garlic
1 onion, half boiled, half finley chopped for filling
Water for boiling
1 tsp Mexican oregano
1 tsp ground cumin
2 tsp salt
Step 5
You can strain out the the sauce or leave as is, depending how strong a blender you have.
Step 6
Add the sauce back to a pan with 2 tbsp oil. Bring to a simmer.
Step 7
Meanwhile, prepare the filling, add the queso fresco to a large bowl, mix together with the remaining half of the finely chopped onion & cilantro. Set aside once combined.
2 cup crumbled queso fresco
½ cup cilantro, chopped
1 onion, half boiled, half finley chopped for filling
Step 8
In another skillet, add enough oil to cover the bottom layer of the pan, on medium high heat, fry each tortilla for 15 seconds per side, they’ll get slightly crispy, but still be pliable. Drain to remove excess oil and set aside, continue frying tortillas until you’ve fried as many as you want to make.
oil for frying
12 corn tortilla
Step 9
To assemble, dip the fried tortillas into the hot enchilada sauce, making sure to coat both sides. Place them on a plate, add 2 tbsp of the cheese filling and fold in half. Continue assembling the enchiladas.
Step 10
Right before serving, top them off with more enchilada sauce, crema or sour cream then sprinkle more of the remaining cheese mixture on top.
Step 11
Serve as is, or with a side of rice & beans.
