Mexican Enchiladas Sonorense Rojas 🌶️🍴

Soften the dried chiles:

In a small pot, bring 2 cups of water to a boil. Add the guajillo and ancho chiles and simmer for 10 minutes until softened. Drain the chiles, reserving 1/2 cup of the cooking water.
Blend the sauce:

Transfer the softened chiles to a blender along with the chopped tomatoes, garlic, onion, cumin, oregano, and reserved cooking water (or broth). Blend until smooth. Strain the sauce through a fine sieve to remove any solids.
Cook the sauce:

In a skillet, heat a tablespoon of oil over medium heat. Pour the blended sauce into the skillet and cook for 10 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
Prepare the Enchiladas:
Warm the tortillas:

In a small skillet, heat a little vegetable oil over medium heat. Lightly fry each corn tortilla for about 10 seconds on each side to make them pliable. Drain on paper towels.
Assemble the enchiladas:

Dip each warm tortilla into the red chile sauce, coating it well. Fill the tortilla with a spoonful of shredded chicken (or beef) and some cheese. Roll the tortilla and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
Top with sauce:

Once all the enchiladas are rolled and placed in the dish, pour any remaining red chile sauce over the top.
Add cheese:

Sprinkle the remaining shredded cheese over the enchiladas.
Serve:
Garnish and serve:
Garnish the Enchiladas Sonorense Rojas with diced onion, fresh cilantro, and any optional toppings like shredded lettuce, sliced radishes, avocado, and sour cream.
Enjoy these flavorful and traditional Mexican Enchiladas Sonorense Rojas, a perfect blend of tender tortillas, rich red chile sauce, and delicious fillings! 😋