Method

Toast, soak, and blend guajillo and ancho chiles with garlic and cumin into a smooth red sauce. Season with salt.
About 25 min
Heat oil in a small skillet. Briefly dip each corn tortilla in the chile sauce, then fry lightly 30 seconds per side.
About 10 min
Place shredded beef down the center of each tortilla and roll up. Arrange seam-side down in a baking dish.
About 5 min
Pour remaining chile sauce over the enchiladas and top with grated Chihuahua cheese.
About 5 min
Bake at 180°C for 10 minutes until cheese is melted. Top with raw sliced onion rings and serve immediately.
About 10 min

Nutrition per serving (estimate)

Contains: dairy