Devein the chiles and remove the seeds, roast them and let them soak in hot water for 25 minutes.
Make a puree in a food processor with 1/2 cup of the soaking water.
Melt the butter in a small skillet and add the onion. Sauté until golden brown.
Remove from heat and mix with the cheese. Add 1 tablespoon of the ground chiles, mix.
Place the corn dough in a bowl and add the rest of the ground chiles and salt.
Knead for 5 minutes until the ingredients are fully combined. Cover with a damp cloth and let rest for 20 minutes.
Take small balls of dough and place them between two plastics in a tortilla press. Flatten and make tortillas. Place a little of the cheese mixture in the center of each tortilla and fold the tortilla in half. Press the edges to seal.
Repeat with the remaining dough and filling.
Heat a griddle and grill the enchiladas for 2-3 minutes on each side. The dough should change color and look cooked.
Fill a skillet with 1 cm of oil for frying and place 2-3 enchiladas to fry for 3-4 minutes on each side.
Let drain on a paper towel.
Serve with cream and beans.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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