Enchiladas Sonorenses (Stacked Enchiladas)

🥄 Ingredients

• 10 large guajillo chiles (seeded and rinsed under cold water)
• 2 to 3 Arbol chile (optional if you like spicy sauce) (seeded and rinsed under cold water)
• ¼ of a large white or yellow onion
• 2 garlic cloves
• 1 medium tomato (quartered)
• 3 cups water
• 1 Tablespoon chicken bouillon or 1 cube (or vegetable bouillon to keep in vegetarian)
• ½ teaspoon oregano ((preferably Mexican) )
• 1 Tablespoon olive oil
• black pepper and kosher or sea salt to taste
• 2 cups Maseca corn flour
• 1 teaspoon baking powder
• ½ teaspoon table salt
• 1 ¼ cup warm water (or more if needed)
• 1 small potato, cooked and smashed (optional but highly recommended)
• ½ medium white onion or scallions (finely chopped)
• ½ romaine or iceberg lettuce (thinly shredded)
• 2 cups queso fresco (crumbled)
• ½ cup Mexican crema

👨‍🍳 Instructions

1. 1
   Make The Enchilada Sauce

   Make The Enchilada Sauce

2. 2
   Make the tortillas

   Make the tortillas

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.