Enchiladas de Chile de Arbol

Ingredients

• Chile de arbol (10-12 dried peppers)
• Garlic (2 cloves)
• Onion (1 medium, chopped)
• Tomatoes (3 medium, chopped)
• Vegetable oil (2 tablespoons)
• Salt (to taste)
• Corn tortillas (12)
• Cooked chicken breast (2 cups, shredded)
• Cheese (1 cup, shredded (mexican blend or queso fresco))
• Sour cream (1/2 cup)
• Cilantro (1/4 cup, chopped (for garnish))

Instructions

1. 1. In a dry skillet over medium heat, toast the chile de arbol peppers for about 2 minutes until they become fragrant. Be careful not to burn them. Remove from heat and let them cool.
2. 2. In a blender, combine the cooled chile de arbol peppers, garlic, onion, and chopped tomatoes. Blend until smooth, adding a little water if necessary to achieve a pourable consistency.
3. 3. In a large skillet, heat the vegetable oil over medium heat. Pour in the blended chile de arbol sauce and cook for about 5 minutes, stirring occasionally until the sauce thickens slightly. Season with salt to taste.
4. 4. Preheat your oven to 350°F (175°C).
5. 5. Dip each corn tortilla in the warm chile de arbol sauce to coat both sides. This step softens the tortillas and infuses them with flavor.
6. 6. Place a spoonful of shredded chicken on each tortilla and roll it up tightly. Place the rolled enchiladas seam-side down in a greased baking dish.
7. 7. Once all enchiladas are in the dish, pour the remaining sauce over the top and sprinkle with shredded cheese.
8. 8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
9. 9. Serve the enchiladas hot, garnished with a generous dollop of sour cream and a sprinkle of chopped cilantro.