Enchiladas de Chicharron

Ingredients

• Fresh cilantro (1/4 cup, chopped)
• Queso fresco (1/2 cup, crumbled)
• Vegetable oil (2 tablespoons)
• Salt and pepper (to taste)
• Dried oregano (1 teaspoon)
• Ground cumin (1 teaspoon)
• Chicken broth (1 cup)
• Tomato sauce (1 cup)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Corn tortillas (12)
• Chicharrón (2 cups, crushed)

Instructions

1. Preheat the oven to 375°F.
2. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
3. Add the tomato sauce, chicken broth, ground cumin, dried oregano, salt, and pepper to the skillet. Stir well and simmer for 10 minutes.
4. In a separate skillet, heat a small amount of vegetable oil over medium heat. Dip each corn tortilla in the sauce to lightly coat, then place it in the skillet for a few seconds to soften.
5. Remove the tortilla from the skillet and place it on a plate. Fill the tortilla with a spoonful of crushed chicharrón, roll it up, and place it seam-side down in a baking dish.
6. Repeat the process with the remaining tortillas and chicharrón, arranging them in a single layer in the baking dish.
7. Pour the remaining sauce over the enchiladas, making sure they are well coated.
8. Sprinkle the crumbled queso fresco over the top of the enchiladas.
9. Bake in the preheated oven for 20 minutes, or until the enchiladas are heated through and the cheese is melted and slightly golden.
10. Garnish with fresh chopped cilantro before serving.