{"id":6889,"date":"2025-10-21T14:32:53","date_gmt":"2025-10-21T14:32:53","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6889"},"modified":"2025-10-21T14:32:53","modified_gmt":"2025-10-21T14:32:53","slug":"guajillo-chile-enchiladas-with-fresh-cheese","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6889","title":{"rendered":"Guajillo Chile Enchiladas with Fresh Cheese"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/strong><\/h1>\n

For the Guajillo Chile Sauce:<\/h3>\n

5 dried guajillo chiles<\/strong>, stems and seeds removed<\/p>\n

1 garlic clove<\/strong><\/p>\n

\u00bc white onion<\/strong><\/p>\n

1 cup hot water<\/strong> (for soaking)<\/p>\n

1 cup chicken broth or water<\/strong><\/p>\n

Salt to taste<\/p>\n

\u00bd tsp ground cumin<\/strong> (optional)<\/em><\/p>\n

For the Enchiladas:<\/h3>\n

10 corn tortillas<\/strong><\/p>\n

1 cup queso fresco<\/strong>, crumbled (or shredded chicken)<\/p>\n

\u00bd cup Mexican crema<\/strong> or sour cream<\/p>\n

\u00bc cup diced red onion<\/strong><\/p>\n

Vegetable oil for frying<\/p>\n

Extra cheese for topping<\/p>\n

\"\"<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

Instructions:<\/strong><\/h1>\n

1. Make the Guajillo Sauce<\/h3>\n

Soak the dried guajillo chiles in hot water for 10 minutes until soft.<\/p>\n

Blend with garlic, onion, salt, cumin, and broth until smooth.<\/p>\n

Strain and cook the sauce in a pan with a little oil for 5 minutes until slightly thickened.<\/p>\n

2. Prepare the Tortillas<\/h3>\n

Heat a bit of oil in a skillet.<\/p>\n

Lightly fry each tortilla for 1\u20132 seconds per side (just to soften).<\/p>\n

Dip each one in the warm guajillo sauce.<\/p>\n

3. Assemble the Enchiladas<\/h3>\n

Fill each tortilla with queso fresco or shredded chicken and roll tightly.<\/p>\n

Arrange on a plate and spoon more sauce on top.<\/p>\n

Finish with crema, red onion, and crumbled cheese<\/strong>.<\/p>\n

Optional Add-ons<\/strong><\/h3>\n

Serve with refried beans<\/strong>, avocado slices<\/strong>, or a sprinkle of fresh cilantro<\/strong>.<\/p>\n

Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Guajillo Chile Sauce: 5 dried guajillo chiles, stems and seeds removed 1 garlic clove \u00bc white onion 1 cup hot water (for soaking) 1 cup chicken broth or water Salt to taste \u00bd tsp ground cumin (optional) For the Enchiladas: 10 corn tortillas 1 cup queso fresco, crumbled (or shredded chicken) \u00bd […]<\/p>\n","protected":false},"author":1,"featured_media":6892,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6889","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t