Ingredients:
8 to 10 dried Guajillo chiles, found at local Mexican markets
2 chiles de Árbol or chiltepines (for spice)
2 garlic cloves
1 tsp salt
1 tsp Mexican oregano
3 cups of water
1/2 tbsp oil (neutral)
10-12 corn tortillas
2 to 3 cups of Mexican chihuahua cheese or white melty cheese such as mozzarella
1 onion
Mexican cream
Cotija cheese
Cilantro or green onion for garnish
Fried egg
Instructions:
Start by making the enchilada sauce from scratch by removing the stems and seeds from the chilies and soak them in water for 10 minutes until soft.
Place the soaked chilies in a blender along with the chili water, garlic cloves, chiltepines, salt, and blend until smooth.
Strain the blended mixture using a metal whisk into a pan with heated oil.
Add Mexican oregano to the sauce and cook for 8 to 10 minutes.
Fry corn tortillas in hot oil for 10-15 seconds, then dip them in the enchilada sauce. Fill the tortillas with shredded cheese, chicken, and onions, then stack them in layers.
Top the enchiladas with more sauce, cotija cheese, Mexican crema, cilantro, green onions, and a fried egg for a traditional touch.
Tips:
-The sauce is good for 10-12 people and if you add 1/2 cup of additional water, you can really stretch the recipe!
-For hearty eaters add shredded chicken or ground beef.
Feel free to customize the recipe to your liking and preferences. Enjoy your delicious flat enchiladas!
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