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Frida's Fiestas Guadalupe Rivera [Buy Me]

Enchiladas Tapatias

Ingredients

24 small tortillas

Oil

SAUCE

8 to 10 ancho chiles, roasted and deveined

2 cups/500ml boiling water

1/2 large onion, chopped

2 small garlic cloves

2 tablespoons oil

1 1/2 chicken breats, cooked and shredded

1 cup/250ml sour cream

1/2 pound/250g anejo cheese, crumbled (or parmesan)

Serves 8

1. Fry the tortillas very briefly in hot oil. Dip in sauce, fill with chicken and roll up. Arrange on a serving platter, top with more sauce, then with sour cream. Sprinkle with crumbled cheese.

2. To make the sauce, toak the chiles in the boiling water for about 10 minutes. Puree and drain. Saute the onion and garlic in hot oil until translucent. Add the puree and salt to taste. Cook for about 10 minutes to blend the flavors.

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