dried guajillo peppers, seeded and deveined
tablespoons white vinegar
(5-inch) corn tortillas
cups queso fresco, crumbled
cups romaine lettuce, chopped
Soak guajillo peppers in warm water for 30 minutes. Place in blender with 1 1/2 cups of the same water they were soaked in, salt and vinegar. Blend until you have a smooth sauce.
In a large sauté pan over medium heat, add sauce and cook for 10 minutes. Stirring frequently. Remove from heat.
In a separate sauté pan, heat 1/2-inch oil over medium heat. Slowly dip tortillas, one at a time into the oil for approximately 30 seconds then into the enchilada sauce. Cover with sauce completely and transfer to a large plate. Fill tortilla with fresh cheese and roll. Place assembled enchilada on a serving platter. Repeat with remaining ingredients.
Serve enchiladas with lettuce, radishes, sour cream and remaining fresh cheese.
- Add cooked shredded chicken to give this family classic a different touch.
More About This Recipe
- One recipe that is sure to be a hit without fail is the classic red enchiladas. Made with just a few ingredients, these tasty favorites can be filled with just about any protein or vegetable you wish. I kept it very simple and just filled them with fresh cheese, that’s all! It was just as delicious and satisfying as any complicated enchilada. It’s perfect for a Sunday brunch or a large family gathering.