Enchiladas Rojas de Queso

Ingredients

• 1 queso fresco, crumbled
• 1/2 white onion, diced
• 10 guajillo peppers
• 5 chiles de árbol
• 1/2 tsp oregano
• 1 tsp salt
• 2 garlic cloves
• 1/4 white onion
• 2 cups reserved chile water
• corn tortillas
• crema mexicana
• lettuce

Instructions

1. Remove the seeds from the guajillo peppers by cutting off the stem and then removing the seeds.
2. In a bowl, crumble the queso fresco and add the diced white onion, then mix and set aside.
3. In a saucepan, add the guajillo peppers, chiles de árbol, and enough water to cover them, then set the heat to medium and boil for about 10 minutes.
4. Transfer the boiled chiles to a blender and add oregano, salt, garlic cloves, quarter of a white onion, and 2 cups of the water used to boil the chiles, then blend until desired consistency is reached.
5. In a pan set to medium heat, add oil and fry the tortillas in the sauce for about 10 seconds per side.
6. Remove the fried tortillas from the heat and prepare the enchiladas by adding the filling and rolling them up.
7. Top the enchiladas with crema mexicana, lettuce, and more filling before serving.