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Ingredients: For the Red Sauce: 4 medium tomatoes, 2 dried guajillo chiles (you can adjust according to your desired level of spiciness), 1 dried ancho chile, 1 clove of garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon oregano dry, Salt to taste, Water (to soak the chiles), For the Filling: 2 cups of cooked and shredded chicken (you can use beef, beans, or cheese if you prefer vegetarian options), 1 cup of grated cheese (optional) , 1 chopped onion, 1 clove of chopped garlic, Cooking oil, Salt and pepper to taste, Other Ingredients: Corn tortillas, Oil to fry the tortillas, Grated cheese, sour cream and avocado to serve (optional), Chopped fresh cilantro (optional).
Preparation: Preparation of the Sauce: Toast the dried chiles in a hot pan until fragrant. Then soak them in hot water for 15-20 minutes. Grill the tomatoes on a hot griddle or skillet until the skin is lightly charred. In a blender, combine the drained chiles, roasted tomatoes, garlic, cumin, oregano, salt, and enough water to achieve a smooth consistency. Blend until you obtain a red sauce. Preparation of the Filling: In a frying pan, heat a little oil and sauté the onion and garlic until tender. Add the shredded chicken and cook for a few minutes. Add salt and pepper to taste. If you prefer other filling options, such as beans or cheese, you can also prepare and reserve them. Assembling the Enchiladas: Heat the corn tortillas on a comal or frying pan. Dip each tortilla in the red sauce, making sure to cover it completely. Place a portion of the filling in the center of each tortilla and fold or roll it. Fry the Enchiladas: In a frying pan, heat a little oil and fry the enchiladas for a few seconds to seal them. Serve: Serve the enchiladas on a plate and pour more red sauce over them. Optionally, garnish with grated cheese, sour cream, avocado and fresh cilantro. Ready! Now you have some delicious red enchiladas ready to enjoy. Enjoy!
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