Ingredients:

For the Guajillo Chile Sauce:

5 dried guajillo chiles, stems and seeds removed

1 garlic clove

¼ white onion

1 cup hot water (for soaking)

1 cup chicken broth or water

Salt to taste

½ tsp ground cumin (optional)

For the Enchiladas:

10 corn tortillas

1 cup queso fresco, crumbled (or shredded chicken)

½ cup Mexican crema or sour cream

¼ cup diced red onion

Vegetable oil for frying

Extra cheese for topping