Boil the guajillo chiles for 10 minutes, then blend them with the garlic and salt.

In a hot saucepan, add 1 tablespoon of oil or pork lard. Pour in the strained sauce you just blended and let it simmer for about 5 minutes.

In another hot pan, add a little oil. Dip each tortilla in the sauce, then quickly heat it in the oiled pan until warmed through. Don’t leave it too long or it will get soggy. Place the tortillas on a plate, add cheese and onion, and roll them up.

Top the enchiladas with crema, more cheese, sliced onion, and a little extra chile sauce if you like.