Enchiladas de la calle

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Wonderful simple cheese enchiladas as they would be served on the streets and markets throughout mexico. The sauce is very easy to make as much of the cooking happens on the tortilla itself, you will be amazed at how satisfying these are as a light dinner.

2 arbol chiles
4 ancho chiles
4 guajillo chiles
1 peeled garlic clove
1/2 cup chopped onion
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
3 cups chicken broth
12 tortillas, corn
1 cup jack cheese
2 cups queso fresco
1/2 cup cotija cheese
corn oil about a cup as needed

Put the chiles, garlic, onion and spices along with the broth in a sauce pan and simmer until the chiles are soft, puree. Heat about 1/2 inch of oil in a skillet over medium high heat then dip the tortillas in the sauce and fry for about 30 seconds or so on each side until the tortilla is soft and the chile sauce has absorbed into the tortilla. Lay them out on a cookie sheet and when all are fried, add more oil as needed divide the cheese mix among them and roll them up. Transfer to a casserole and douse with remaining sauce then bake until heated through about 12 minutes at 400 and serve. Garnish them how you like.