Cheecha's enchiladas

Ingredients


• 6 dried chile de arbol peppers (arbol chile or red chile)

• 1 clove garlic

• 1 teaspoon salt

• 3/4 cup water

• 1 cup vegetable oil for frying

• 18 (6 inch) corn tortillas

• 3 cups shredded Chihuahua cheese

• 1 cup crumbled queso fresco

• 1 cup mexican crema (can substitute sour cream)

• 1 cup shredded lettuce

• 2 medium tomatoes, thinly sliced

• 1/2 cup chopped green onions

Directions

1. Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies, garlic, and salt into a food processor or blender and puree until smooth. (If you are a sinner, or just flat lazy you can substitute a canned enchilada sauce and no angels will lose their wings over this.)

2. Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn, and fry for a few seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.

3. Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso. Roll up, and place seam side down on a plate. Place three of these on each plate.

4. Top enchiladas with crema, lettuce, tomato, queso fresco, and green onion in the following order: Start with a layer of crema, then a small handful of lettuce, tomato, 2 tablespoons of queso fresco, and finally, 1 tablespoon of green onions per plate