Directions:

Prepare the Red Sauce:

In a small saucepan, bring water to a boil and add the dried guajillo and ancho chiles. Let them simmer for about 10 minutes until they soften.

Drain the chiles and place them in a blender with the garlic cloves, onion, and 1 ½ cups fresh water. Blend until smooth.

Pour the blended sauce through a sieve into a saucepan to remove any remaining solids.

Heat a bit of oil in the saucepan over medium heat, then add the sauce. Season with salt to taste and let it simmer for 10 minutes, stirring occasionally.

Prepare the Tortillas:

In a small skillet, heat a little vegetable oil over medium heat.

Lightly fry each tortilla for about 10-15 seconds on each side, just until softened. Drain on paper towels to remove excess oil.

Assemble the Enchiladas:

Dip each tortilla into the warm red sauce, coating it well.

Place the sauce-coated tortilla on a plate, add about 1-2 tablespoons of crumbled queso fresco in the center, then fold the tortilla in half or roll it up.

Repeat with the remaining tortillas and cheese, arranging them on a serving plate.

Garnish and Serve:

Drizzle any remaining red sauce over the enchiladas.

Garnish with additional crumbled queso fresco, onion rings, and fresh cilantro if desired.

Serve the enchiladas warm and enjoy this authentic Mexican dish!

These Enchiladas de Queso Rojas are rich, cheesy, and bursting with flavor from the red chile sauce. Enjoy a delicious and authentic taste of Mexico! 🌶️🧀