Ingredients:

For the Red Sauce:

6 dried guajillo chiles (stems and seeds removed)

3 dried chile de árbol (optional, for extra heat)

2 Roma tomatoes, chopped

2 garlic cloves

1/4 onion, chopped

1 tsp cumin

1 tsp oregano

2 cups chicken broth

Salt to taste

For the Filling:

2 cups cooked, shredded chicken

1/2 cup Mexican crema or sour cream

1 cup shredded cheese (Oaxaca, mozzarella, or Monterey Jack)

For the Enchiladas:

12 corn tortillas

1/2 cup shredded cheese (for topping)

1/4 cup Mexican crema (for topping)

Fresh cilantro, chopped (for garnish)

Oil for frying

Directions:

Prepare the Red Sauce:

Cook the Chiles:
In a small pot, bring water to a boil. Add the dried guajillo and chile de árbol chiles. Cook for about 5-7 minutes until softened. Drain and set aside.

Blend the Sauce:
In a blender, combine the softened chiles, tomatoes, garlic, onion, cumin, oregano, and 1 cup of chicken broth. Blend until smooth. Strain the sauce through a fine mesh sieve for a smoother consistency, if desired.

Cook the Sauce:
Heat a little oil in a saucepan over medium heat. Pour in the blended sauce and simmer for 10 minutes, stirring occasionally. Add the remaining 1 cup of chicken broth, season with salt, and cook until the sauce thickens slightly.

Prepare the Enchiladas:

Fry the Tortillas:
Heat oil in a skillet over medium heat. Quickly fry each tortilla for 10-15 seconds on each side until soft, but not crispy. Drain on paper towels to remove excess oil.

Fill the Tortillas:
Preheat your oven to 350°F (175°C). Dip each tortilla into the red sauce to coat both sides. Fill each tortilla with shredded chicken and a little shredded cheese. Roll them up and place them seam-side down in a baking dish.

Top with Sauce and Cheese:
Pour the remaining red sauce over the rolled enchiladas. Sprinkle the top with additional shredded cheese and drizzle with Mexican crema.

Bake the Enchiladas:
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Serve:
Garnish with fresh cilantro and serve your Enchiladas Suizas Rojas with extra crema and a side of rice or beans.

Enjoy the creamy, cheesy goodness of Enchiladas Suizas Rojas, a perfect balance of rich flavors and Mexican tradition! 😋