Michoacán-Style Enchiladas

Name: Michoacán-Style Enchiladas
Total time: 3600 s
Yield: 20 enchiladas
Ingredients: 20 corn tortillas; 10 1/2 oz cooked chicken breast (about 300 grams); 10 1/2 oz cheese (about 300 grams); 1/2 cup chopped onion (about 75 grams); as needed vegetable oil; 4 leaves lettuce; 3 guajillo chiles; 1 clove garlic; 1/2 teaspoon cumin; 1 teaspoon oregano; salt to taste; 2 cups water (about 480 ml)

Gladys Fernández @Maibe38F

The table is always full at my parents' house whenever these delicious enchiladas are made.

Gladys Fernández @Maibe38F

The table is always full at my parents' house whenever these delicious enchiladas are made.

Saved

Ingredients

1 hour

20 enchiladas

20corn tortillas
10 1/2 ozcooked chicken breast (about 300 grams)
10 1/2 ozcheese (about 300 grams)
1/2 cupchopped onion (about 75 grams)
as neededvegetable oil
4 leaveslettuce
Mole sauce
3guajillo chiles
1 clovegarlic
1/2 teaspooncumin
1 teaspoonoregano
salt to taste
2 cupswater (about 480 ml)

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Steps

1 hour

1

Clean the guajillo chiles, remove the seeds, and toast them. Place them over heat, then soak in warm water for 20 minutes.
2

Add the guajillo chiles, garlic, cumin, oregano, salt, and water to a blender. Blend until smooth, then strain the mixture.
3

In a saucepan over medium heat, add 1 tablespoon of oil and 1 tablespoon of flour. Toast the flour, then add the strained mole sauce. Stir gently with a spoon, making sure it doesn't stick to the bottom. Once it comes to a boil, remove from heat.
4

Heat oil in a separate pan. Once hot, briefly dip each tortilla in the oil one at a time to warm them, but do not let them get crispy.
5

Dip the warmed tortillas into the mole sauce.
6

Place the tortillas on a plate, fill with chicken, and roll them up.
7

Serve 4 enchiladas per plate.
8

Top with crumbled cheese, chopped onion, and lettuce. You can also add sour cream and chopped tomato if you like.