Instructions:

1. Make the Guajillo Sauce

Soak the dried guajillo chiles in hot water for 10 minutes until soft.

Blend with garlic, onion, salt, cumin, and broth until smooth.

Strain and cook the sauce in a pan with a little oil for 5 minutes until slightly thickened.

2. Prepare the Tortillas

Heat a bit of oil in a skillet.

Lightly fry each tortilla for 1–2 seconds per side (just to soften).

Dip each one in the warm guajillo sauce.

3. Assemble the Enchiladas

Fill each tortilla with queso fresco or shredded chicken and roll tightly.

Arrange on a plate and spoon more sauce on top.

Finish with crema, red onion, and crumbled cheese.

Optional Add-ons

Serve with refried beans, avocado slices, or a sprinkle of fresh cilantro.

Enjoy !!