Ingredients:

  • 4 dried guajillo chiles (about 30g)
  • 2 dried ancho chiles (about 20g)
  • 2 cups (480ml) vegetable or chicken broth
  • 1 medium onion, chopped (about 150g)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 cups (240g) shredded cooked chicken or cheese for a vegetarian option
  • 1 cup (100g) crumbled queso fresco or shredded cheese
  • 12 corn tortillas
  • Chopped cilantro for garnish
  • Sliced radishes for garnish
  • Sour cream for garnish

Instructions:

  1. Toast the dried chiles in a dry skillet until fragrant (1-2 minutes). Remove stems and seeds, then soak the chiles in hot water for 10 minutes.
  2. Blend soaked chiles with broth, onion, garlic, cumin, and salt until smooth.
  3. Heat oil in a skillet, pour in the blended sauce, and simmer for 10-15 minutes until thickened.
  4. In a bowl, mix shredded chicken with ½ cup of the enchilada sauce.
  5. Heat tortillas in a dry skillet until pliable. Spoon filling onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
  6. Pour remaining sauce over the enchiladas and sprinkle with cheese. Cover with foil and bake for 20 minutes at 350°F (175°C).
  7. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.