Enchiladas de Chile de Arbol

These enchiladas are filled with a spicy chile de arbol sauce and topped with cheese and sour cream.

Ingredients - Serves 6

In a dry skillet, toast the chile de arbol peppers over medium heat until fragrant, about 2 minutes. Remove from heat and let cool.
In a blender, combine the toasted chile de arbol peppers, garlic, onion, and tomatoes. Blend until smooth.
Heat the vegetable oil in a large skillet over medium heat. Add the chile de arbol sauce and cook for 5 minutes, stirring occasionally.
Preheat the oven to 350°F.
Dip each corn tortilla in the chile de arbol sauce to coat both sides.
Fill each tortilla with a spoonful of shredded chicken and roll it up. Place the enchiladas in a baking dish.
Pour the remaining chile de arbol sauce over the enchiladas and sprinkle with shredded cheese.
Bake for 20 minutes, or until the cheese is melted and bubbly.
Serve the enchiladas hot, topped with sour cream and chopped cilantro.