Authentic Mexican Enchiladas

Recipe View 20 mins Prepare the Chile Sauce: Snap the tops off the dried chiles. In a saucepan, cover the chiles with water, bring to a boil, and then simmer for 15 minutes. (Time: 15 minutes). Drain the water and transfer the softened chiles to a food processor or blender with the garlic and salt. Puree until completely smooth. Press the sauce through a fine-mesh strainer to remove any seeds or skins, resulting in a silky texture. Set aside. (Time: 5 minutes)

Recipe View 23 mins Fry the Tortillas: Heat the vegetable oil in a large skillet over medium heat. Dip each corn tortilla into the prepared chile sauce, ensuring both sides are coated. Then, carefully place the sauced tortilla into the hot oil. Fry for just a few seconds on each side (about 5 seconds per side), until softened and slightly pliable. (Time: 20 seconds per tortilla). Remove the fried tortillas and place them on a plate lined with paper towels to drain excess oil. Stacking them helps keep them warm and flexible for rolling.

Recipe View 6 mins Assemble the Enchiladas: Take one fried tortilla at a time and fill it with approximately 2 tablespoons of crumbled queso fresco. Roll the tortilla tightly and place it seam-side down on a serving plate. Arrange three enchiladas per plate. (Time: 2 minutes per plate)

Recipe View 5 mins Garnish and Serve: Generously top each plate of enchiladas in the following order: a dollop of sour cream, a small handful of shredded lettuce, three thin slices of fresh tomato, an additional sprinkle of 2 tablespoons of queso fresco, and a final flourish of 1 tablespoon of chopped green onions. Serve immediately and enjoy! (Time: 3 minutes per plate)