Ingredients:
– Corn Tortillas
– Queso Cotija or Queso Fresco (I use Queso Cincho if I have)
– 1 Onion, finely chopped
– 1 tsp Oregano
– Oil for frying
Salsa
– 5-6 Chiles Mirasol or Guajillos, seeds, veins & stems removed
– 3+ Chiles de Árbol or Japonés
*Caution they are Spicy 🌶️
– 3-4 Garlic Cloves
– Pinch of Oregano
– Salt to taste
– 1/2 tsp Knorr Pollo (bouillon) *Optional-For added flavor
Instructions:
1. Wash and soak Chiles in hot water for a few minutes to clean and soften them.
2. Transfer to a blender, add in Garlic, Oregano, Salt, (Chicken Bouillon if using) and about 1/2 cup water. Blend until smooth.
*If you blend it well and long enough, you don’t need to strain.
3. Heat Oil in a pan and carefully pour in your Sauce. Bring to a boil, then lower heat and simmer on LOW for about 8min. Let cool
4. In a bowl, add 3/4 of your Queso (reserve about 1/4 for topping) chopped Onions and Oregano. Mix well to combine.
5. Heat Oil in a pan, lightly fry Tortillas (not deep fry) then transfer to a plate with lined paper towels to absorb excess oil.
6. Assemble Enchiladas: Dip a Tortilla into Sauce and fill with Cheese and Onion mixture and roll. Repeat
*Alternately: You can dip tortilla in sauce, fry then fill.
Top with more Queso, Serve and Enjoy!
Credit: Belaya