Mexican Enchiladas

Instructions

1. Prepare the chiles
   Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for about 2-3 minutes, turning occasionally, until they become fragrant but not burned. Place them in a bowl with 2 cups of hot chicken broth and let soak for 20 minutes until soft.
2. Make the enchilada sauce
   Transfer the soaked chiles and 1 cup of their soaking liquid to a blender. Add the chopped onion (except reserved portion), garlic, oregano, and cumin. Blend until completely smooth, about 2 minutes. Strain the sauce through a fine-mesh sieve to remove any remaining bits of chile skin.
3. Cook the sauce
   Heat 2 tablespoons of oil in a large saucepan over medium heat. Pour in the strained sauce (be careful, it may splatter). Cook, stirring occasionally, for about 5 minutes. Add the remaining 2 cups of chicken broth, reduce heat to low, and simmer for 15 minutes until the sauce has thickened slightly. Season with salt to taste.
4. Prepare the tortillas
   In a small skillet, heat 1/4 inch of vegetable oil over medium-high heat. Using tongs, dip each tortilla in the hot oil for about 5 seconds per side, just until softened but not crisp. Drain on paper towels. Alternatively, you can warm the tortillas in the microwave, covered with a damp paper towel, for about 30 seconds.
5. Dip and fill tortillas
   Dip each softened tortilla into the warm enchilada sauce, coating both sides. Place about 2 tablespoons of Oaxaca cheese down the center of each tortilla and roll it up. Place seam side down in a 9x13 inch baking dish.
6. Bake the enchiladas
   Pour the remaining enchilada sauce over the rolled tortillas, making sure they're completely covered. Sprinkle with any remaining Oaxaca cheese. Bake in a preheated 350°F (175°C) oven for 15-20 minutes, until the cheese is melted and the sauce is bubbly.
7. Garnish and serve
   Remove from the oven and let stand for 5 minutes. Top with crumbled queso fresco, reserved chopped onion, Mexican crema, and fresh cilantro. Serve immediately while hot.