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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 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<\/div>\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 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 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 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,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_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":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6889","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6889"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6889\/revisions"}],"predecessor-version":[{"id":6893,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6889\/revisions\/6893"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6892"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6889"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6889"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6889"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}For the Enchiladas:<\/h3>\n
<\/p>\n\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
Instructions:<\/strong><\/h1>\n
1. Make the Guajillo Sauce<\/h3>\n
2. Prepare the Tortillas<\/h3>\n
3. Assemble the Enchiladas<\/h3>\n
Optional Add-ons<\/strong><\/h3>\n