Red Enchiladas Stuffed with Cheese and Onion

Name: Red Enchiladas Stuffed with Cheese and Onion
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 4 guajillo chiles; 1 ancho chile; 1.1 lbs corn tortillas (about 1/2 kilo); 1 1/2 onions; 1.1 lbs grated dry cheese (about 1/2 kilo, such as queso fresco or cotija); 1/2 tomato; Salt, to taste; Black pepper, to taste; 1 whole clove; 1 garlic clove; 1/2 teaspoon chicken bouillon; 2 cups water (about 480 ml); as needed Vegetable oil,; Lettuce and sour cream, to taste, for serving

nalleli tavares castañeda @nalletac_1

Guadalajara, Jalisco

Red Enchiladas Stuffed with Cheese and Onion

nalleli tavares castañeda @nalletac_1

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Ingredients

45 minutes

Serves 4 servings

4guajillo chiles
1ancho chile
1.1 lbscorn tortillas (about 1/2 kilo)
1 1/2onions
1.1 lbsgrated dry cheese (about 1/2 kilo, such as queso fresco or cotija)
1/2tomato
Salt, to taste
Black pepper, to taste
1whole clove
1garlic clove
1/2 teaspoonchicken bouillon
2 cupswater (about 480 ml)
as neededVegetable oil,
Lettuce and sour cream, to taste, for serving

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Steps

45 minutes

1

Wash and remove the seeds and veins from the chiles. In a pot, add 2 cups of water and the chiles. Cook over medium heat for about 20 minutes, until the chiles are soft.
2

Once the chiles are soft, transfer them to a blender along with 1/2 onion, the tomato, garlic, clove, black pepper, chicken bouillon, and the water used to cook the chiles. Blend until smooth, then pour the sauce into a bowl. (Strain if desired.)
3

In a pot, heat 1/2 tablespoon of oil and pour in the blended sauce. Bring to a boil for a few minutes, then remove from heat.
4

In a skillet, heat a little oil and lightly fry the tortillas on both sides. Dip each tortilla in the sauce, then fill with finely diced onion and cheese. Roll up each tortilla and repeat with the remaining ingredients.
5

Before serving, pour more sauce over the enchiladas so they don't dry out. Top with lettuce and sour cream. Enjoy!