Enchiladas rojas 
Cooking Instructions
- 1
Place the chiles in a pot over heat for five minutes to soften and rehydrate them.
- 2
Blend the rehydrated chiles with a little of their soaking liquid, garlic, 1/3 of the onion, tomatoes, and salt to taste. Blend until you have a paste that's not too thick or too thin. Set aside.
- 3
In a pot with oil, pour in the sauce and let it simmer for five minutes. Set aside until ready to use for the enchiladas.
- 4
In a skillet, cook the tomatoes, 1/4 of the onion, 2 cloves of garlic, and salt to taste.
- 5
Pour the adobo sauce you made for the enchiladas into a dish. Dip each tortilla in the adobo, then lightly fry each one in a skillet with hot oil. Remove, fill with chicken, roll up, and place on a plate. Repeat with each tortilla.
- 6
For the sauce: Remove the tomatoes, onion, and garlic from the skillet and blend them together to make the sauce for the enchiladas.
- 7
Arrange the enchiladas on the plate, making sure not to overcrowd them and leaving enough space between each.
- 8
To garnish and add more flavor, top the enchiladas with lettuce, sour cream, and Cotija cheese. Finish by pouring the tomato sauce over the enchiladas. Enjoy!
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