Guajillo and Ancho Chile Enchiladas Stuffed with Eggs

Name: Guajillo and Ancho Chile Enchiladas Stuffed with Eggs
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: 4 guajillo chiles; 3 ancho chiles; 6 corn tortillas (nixtamalized, if available); 1 piece onion; 2 cloves garlic; 5 eggs; 1 tablespoon sour cream; 2 tablespoons crumbled fresh cheese (such as queso fresco or farmer cheese)

ANA VALDES GARZA @Chatita123

I cooked this for myself and came up with the recipe on my own.

ANA VALDES GARZA @Chatita123

I cooked this for myself and came up with the recipe on my own.

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Ingredients

1 hour

Serves 2 servings

4guajillo chiles
3ancho chiles
6corn tortillas (nixtamalized, if available)
1 pieceonion
2 clovesgarlic
5eggs
1 tablespoonsour cream
2 tablespoonscrumbled fresh cheese (such as queso fresco or farmer cheese)

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Steps

1 hour

1

Boil all the chiles. In a separate skillet with a little oil, fry the 6 tortillas. Drain them and set them on a plate.
2

Scramble 5 eggs in the same skillet with a little salt.
3

Drain the chiles and rinse them. Remove the seeds. Blend them in a blender with a little salt, the piece of onion, and the garlic cloves. Add a little water as needed.
4

Strain the sauce into a bowl, heat it, and assemble the enchiladas by filling the tortillas with the scrambled eggs. Pour the sauce over them, top with sliced onion to taste, add sour cream, and sprinkle with cheese.
5

Enjoy! If you like, you can serve with refried beans.