Enchiladas de Chile Guajillo

These enchiladas are filled with a flavorful chile guajillo sauce and topped with cheese and sour cream.

Ingredients - Serves 6

Remove the stems and seeds from the dried chile guajillo. Place them in a bowl and cover with hot water. Let them soak for 15 minutes.
In a blender, combine the soaked chiles, garlic, chopped onion, and chopped tomatoes. Blend until smooth.
Heat the vegetable oil in a large skillet over medium heat. Add the chile sauce and cook for 10 minutes, stirring occasionally.
Preheat the oven to 350°F.
Dip each corn tortilla in the chile sauce to soften it. Fill each tortilla with a spoonful of shredded chicken and roll it up. Place the enchiladas in a baking dish.
Pour the remaining chile sauce over the enchiladas. Sprinkle the shredded cheese on top.
Bake for 20 minutes, or until the cheese is melted and bubbly.
Serve the enchiladas hot, topped with sour cream and chopped cilantro.