Authentic Mexican Enchiladas
6 dried chile de arbol peppers
1 clove garlic
1 teaspoon salt
3/4 cup water
1 cup vegetable oil for frying
18 (6 inch) corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cup shredded lettuce
2 medium tomatoes, thinly sliced
1/2 cup chopped green onions
- Remove the dried chilies’ tops and lay them in a pot with enough water to cover them. Bring to a boil, then reduce to a low heat for 15 minutes. Drain the water and combine the chilies, garlic, and salt in a food processor or blender. Puree until completely smooth. Set aside the sauce after straining it through a strainer.
- Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. Stack tortillas directly on top of each other until you have fried them all. This will help make the tortillas easier to work with until you are ready to fill them.
- Fill each fried tortilla with about 2 teaspoons of queso fresco at a time. Place seam side down on a dish and roll up. Three of them should be placed on each plate. In the following order, start at the top: Begin with a sour cream layer, followed by a small handful of lettuce, three tomato slices, two more tablespoons of queso fresco, and one tablespoon of green onions.