Traditional Mexican-Style Enchiladas

1. 1

   Break the stems off the dried chiles and put them in a saucepan with enough water to cover. Bring to a boil, then simmer for 15 minutes. Drain the water and transfer the chiles to a food processor or blender with the garlic and salt. Blend until smooth. Push the sauce through a strainer and set it aside.

2. 2

   Heat the oil in a large skillet over medium heat. Dip each tortilla in the sauce, then place it in the hot oil. Flip almost immediately and fry for about 5 seconds on the other side. Move the tortillas to a paper towel–lined plate, stacking them to keep them flexible for filling.

3. 3

   Working with one fried tortilla at a time, fill it with about 2 tablespoons queso fresco. Roll it up and set it seam side down on a plate. Arrange three rolled tortillas on each plate.

4. 4

   Top the tortillas in this order: first a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons queso fresco, and 1 tablespoon green onions.

• Calories 985.77 kcal High
• Protein 32.47 g Good Source
• Carbs 50.03 g Moderate
• Total Fat 70.63 g High
• Saturated Fat 27.18 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 134.62 mg High
• Sodium 1421.1 mg High
• Fiber 7.18 g Good Source
• Sugar 9.73 g Moderate
• Added Sugar 1.25 g Low Source
• Calcium 794.84 mg Good Source
• Iron 0.05 mg Low Source
• Potassium 189.03 mg Low Source
• Vitamin A 263.1 mcg_rae Good Source
• Vitamin C 16.86 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽
• Garlic 🧄
• Onions 🧅