Enchiladas de Chile Ancho y Queso Oaxaca

Ingredients

Ancho chilies

4-5, stems and seeds removed

Garlic cloves

2, minced

Onion

1 medium, chopped

Salt

to taste

Vegetable oil

2 tablespoons

Corn tortillas

12

Shredded chicken breast

2 cups, cooked

Oaxaca cheese

2 cups, shredded

Sour cream

for serving

Cilantro

for garnish

Instructions

1. Soak the ancho chilies in a bowl of hot water for 15 minutes to soften.
2. In a blender, combine the soaked ancho chilies, minced garlic, chopped onion, and a pinch of salt. Blend until smooth to create the ancho chili sauce.
3. In a skillet, heat the vegetable oil over medium heat. Add the ancho chili sauce and cook for 5 minutes, stirring occasionally until fragrant.
4. Preheat your oven to 350°F (175°C).
5. Dip each corn tortilla in the ancho chili sauce, ensuring both sides are coated.
6. Place a generous amount of shredded chicken and Oaxaca cheese in the center of each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
7. Pour the remaining ancho chili sauce over the top of the enchiladas, ensuring they are well covered.
8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
9. Garnish with chopped cilantro and serve with a dollop of sour cream on the side.