• Enchiladas

    1 vote
    Prep: 15 min Cook: 30 min Servings: 1
    by Stephanie Bitzer
    2 recipes
    I learned how to make these in the kitchen of my Mexican mother-in-law . So easy and so delicious.


    • 6 Dried Chile Guajillo
    • 3 or 4 Dried Chile de Arbol
    • 1 t. Black Pepper
    • 1 t. Cumin
    • 2 Cloves of Garlic
    • 4 Cups of Water
    • Oil
    • Onion
    • Chicken Base
    • Salt
    • Tortillas
    • Sour Cream
    • Avocado
    • Queso Fresco (crumbled)
    • Lettuce
    • Tomato


    1. Take seeds out of all chilies and soak in hot water for 5 minutes.
    2. In a blender, puree chilies, black pepper, cumin, salt, garlic and water.
    3. In a saucepan, lightly coat the bottom of the pan with oil and add 4 or 5 slices of onion.
    4. When oil is hot and onions are brown, strain blended Chile mix into the hot oil.
    5. Add salt and chicken base to taste and let boil lightly for 30 mins. until slightly thickened.
    6. Warm tortillas slightly and dip into sauce and roll. Over the top of rolled tortillas spoon a bit more sauce and add garnishes; sour cream, avocado, chopped onion, queso fresco, lettuce and tomato.
    7. Enjoy.

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