Enchiladas de Chile Guajillo

Ingredients

• Dried chile guajillo (5-6, seeds removed)
• Garlic (3 cloves)
• Onion (1, chopped)
• Tomatoes (2, chopped)
• Chicken breast (2 cups, cooked and shredded)
• Corn tortillas (10-12)
• Vegetable oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Cheese (Mexican blend or Queso Fresco) (1 1/2 cups, shredded)
• Sour cream (1/2 cup)
• Cilantro (1/4 cup, chopped, for garnish)

Instructions

1. Soak the dried chile guajillos in a bowl of hot water for about 15 minutes until they are softened.
2. In a blender, combine the soaked chiles, garlic, chopped onion, and chopped tomatoes. Blend until smooth to create a rich guajillo sauce.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the blended chile sauce and cook for about 10 minutes, stirring occasionally until it thickens slightly. Season with salt and black pepper to taste.
4. Preheat your oven to 350°F (175°C).
5. Dip each corn tortilla into the warm chile sauce to soften them. Take a spoonful of shredded chicken and place it in the center of each tortilla. Roll the tortilla tightly and place it seam-side down in a greased baking dish.
6. Pour the remaining guajillo sauce over the enchiladas, ensuring they are well-covered. Generously sprinkle shredded cheese on top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
8. Serve hot, garnished with a dollop of sour cream and a sprinkle of chopped cilantro.