Guajillo Chili Enchiladas
A light and vibrant Mexican classic. Corn tortillas lightly fried and soaked in a smooth, pure guajillo chili sauce, stuffed with fresh crumbled cheese and topped with crisp onion rings.
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45 min
Easy
Mexicana
3 servings
The story behind
I was just thinking about the dinners we used to whip up back in college when cash was tight but we wanted something homemade and comforting. A friend from San Luis Potosi taught us these simple enchiladas. He swore you didn't need meat to make them taste amazing; just standard guajillo chilies from the pantry and some fresh cheese. They quickly became our go-to Wednesday night dinner. It's the kind of meal that’s perfect to wrap up your day—light, slightly spicy, and best enjoyed with a cold glass of horchata while catching up with friends.
Instructions
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1Soften the guajillo chilies in boiling water for about 10 minutes until they are nice and pliable.
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2Blend the chilies with the garlic clove, one cup of the soaking water, and a pinch of salt until perfectly smooth. Strain it into a bowl.
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3Heat the vegetable oil in a large skillet over medium heat.
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4Dip each tortilla into the raw guajillo sauce, then place it directly into the hot oil, cooking for just 30 seconds per side so it stays flexible.
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5Transfer the coated tortilla to a plate, stuff it with a generous handful of crumbled cheese, and roll it up.
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6Repeat with the rest of the tortillas and line them up beautifully.
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7Garnish the top with an extra sprinkle of cheese, the fresh white onion rings, and cilantro leaves for a burst of color.
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8Serve immediately, paired with a side of vegetable rice if you want to make it a full meal.
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