A traditional recipe for cheese enchiladas featuring a homemade chili sauce made from chiles de Arbol, guajillo, and ancho peppers, combined with crumbled queso fresco and onion in corn tortillas.
To make the sauce, add all the ingredients (chiles de Arbol, guajillo peppers, ancho peppers, cumin, Mexican oregano, garlic cloves, a half onion, salt, and black pepper) to a pot and cover with water. Take the stems and seeds off the peppers before cooking. Cook on high for 20 minutes. Wait for the mixture to cool down, then add everything to a blender, reserving all the cooking liquid. Blend well, adding some of the reserved liquid if needed to achieve a smooth consistency that is not too thick or too thin. Use a fine strainer placed inside a bowl to pour the sauce through, helping it along with a spoon. Add some liquid to the blender jar to rinse out any remaining sauce and strain it through. This sauce can be frozen for later use.
For the enchiladas, heat a skillet on medium heat with cooking oil. Slightly fry the corn tortillas on both sides until pliable but not crispy; this prevents them from ripping. Next, have enchilada sauce in a medium-heat skillet and pass the fried tortillas through the sauce on both sides. In a separate bowl, mix the crumbled queso fresco and the chopped onion. Add about 3 tablespoons of this cheese and onion mixture onto each tortilla, then roll them up. Serve immediately, topped with more crumbled cheese.
