Lagunera Enchiladas
Prepare at home these delicious enchiladas filled with panela cheese and onion. With a guajillo and ancho chili sauce that will leave you wanting more with every bite. Try them.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 4 guajillo chiles 4 guajillo chiles
  • 4 ancho chiles
  • 2 cloves garlic, chopped 2 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • salt and pepper salt and pepper
  • 12 corn tortillas 12 corn tortillas
  • vegetable oil vegetable oil
  • 150 grams panela cheese
  • 1/2 onions, finely chopped 1/2 onions, finely chopped
  • 1/2 Mexican chocolate tablets
  • 2 tablespoons sugar 2 tablespoons sugar
Preparation
30 mins
30 mins
Low
  • Remove the stems and seeds from the chiles.
  • Lightly toast the chiles on a comal.
  • Soak the chiles in a pan with water over medium heat for 15 minutes or until soft.
  • Finely chop the onion and grate the cheese; mix them together.
  • Blend the garlic cloves, chiles, 1/4 cup of the water used to soak the chiles, Abuelita chocolate, sugar, salt, pepper, and oregano.
  • Boil the previous mixture in a pan with a little oil and let it thicken.
  • Lightly fry the tortillas one by one.
  • Dip the tortillas in the chili sauce on both sides; fill with onion and cheese. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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