Ingredients:
For the Red Sauce (Salsa Roja):
5 dried guajillo chilies, stems and seeds removed
2 dried ancho chilies, stems and seeds removed
2 garlic cloves
1/4 onion
1 teaspoon cumin
1 teaspoon oregano
Salt, to taste
2 cups chicken broth or water
For the Enchiladas:
12 corn tortillas
2 cups cooked and shredded chicken (or beef)
2 cups shredded cheese (Mexican blend, cheddar, or queso fresco)
1/4 cup vegetable oil (for frying tortillas)
1/4 onion, sliced (for garnish)
Fresh cilantro, chopped (for garnish)
Sour cream (optional)
Directions:
Prepare the red sauce: In a pot, bring water to a boil and add the dried guajillo and ancho chilies. Simmer for 10-15 minutes until soft. Drain the chilies and transfer them to a blender. Add the garlic, onion, cumin, oregano, and chicken broth (or water). Blend until smooth. Strain the sauce through a fine sieve to remove any remaining solids. Season with salt to taste.
Fry the tortillas: In a large skillet, heat the vegetable oil over m
