Ingredients:

For the Red Sauce:

4 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

2 garlic cloves

¼ small white onion

1 ½ cups water (for blending)

Salt to taste

Vegetable oil (for frying sauce)

For the Enchiladas:

10-12 corn tortillas

1 ½ cups crumbled queso fresco or shredded Mexican cheese blend

Vegetable oil (for frying tortillas)

For Garnish:

Additional crumbled queso fresco

Sliced white onion rings

Fresh cilantro (optional)