Enchiladas Rojas Casserole
Ingredients
15 dried guajillo chiles
5 dried chile pulla
1 medium onion, diced (reserve some for garnish)
2-3 cloves garlic, peeled
Salt, to taste
15-20 corn tortillas
Queso fresco, crumbled (about 1-2 cups)
Directions
Remove the stems and seeds from the guajillo and pulla chiles. Toast on a skillet on medium heat 3-5 minutes or until they slightly puff.
Place the toasted chiles in a pot of boiling water and boil for 10 minutes.
Drain the soaked chiles and blend them with half of a small onion, 2 cloves of garlic, and about 1-1.5 cups of soaking water until smooth. Season with salt.
Heat a small amount of oil in a pan, then pour in the blended sauce. Simmer for 10 minutes, stirring occasionally, to thicken slightly. Adjust salt to taste.
Set oven to 350°F (190°C)
Lightly fry the tortillas in a little bit of oil to make them pliable.
In a greased baking dish spread a thin layer of the sauce at the bottom. Dip each tortilla in the sauce and place in the dish and sprinkle a generous amount of crumbled queso fresco. Continue adding a layer of tortillas and crumbled queso fresco. Repeat layers until you’ve used all the ingredients, finishing with a layer of sauce and queso fresco on top
Bake uncovered for 20-25 minutes, or until the sauce is bubbling and the top is slightly golden.
Garnish with some of the reserved diced onion, queso fresco, top with shredded lettuce and mexican crema
