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Ingredients
  • subheading: FOR THE RED ENCHILADA SAUCE:
  • 4 dried ancho peppers stemmed and seeded
  • 4 dried guajillo peppers stemmed and seeded
  • 4 dried chiles de arbol stemmed and seeded (optional, for spicy)
  • 1 tablespoon vegetable oil
  • 1 small onion chopped
  • 4 cloves garlic chopped
  • 2 teaspoons coarse sea salt
  • Water as needed
  • subheading: FOR THE CHICKEN ENCHILADAS:
  • 1 tablespoon vegetable oil divided
  • 2 cups cooked shredded chicken
  • 2 cups shredded Mexican Manchego cheese Or use a Mexican cheese blend or any good melty cheese
  • 8 corn tortillas
  • FOR SERVING: Crumbly queso fresco, fresh chopped cilantro, spicy chili flakes
Steps
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