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Ingredients:
For the Sauce:
4 dried guajillo chiles, seeds and stems removed
2 dried ancho chiles, seeds and stems removed
2 Roma tomatoes, chopped
2 garlic cloves
1/2 onion, chopped
1 tsp cumin
1/2 tsp dried oregano
1/2 cup chicken or vegetable broth
Salt and pepper to taste
For the Enchiladas:
12 corn tortillas
2 cups cooked and shredded chicken (or beef, optional)
2 cups shredded queso fresco or Mexican cheese blend
1/2 cup diced onion
1/4 cup fresh cilantro, chopped (optional for garnish)
Vegetable oil for frying
For Toppings (Optional):
Shredded lettuce
Sliced radishes
Sliced avocado
Sour cream
Directions:
Prepare the Red Chile Sauce:
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