Smoky guajillo enchiladas filled with cottage cheese and salsa, finished with fresh avocado and sour cream.
Ingredients
- 8 Guerrero® Homestyle Fajitas
- 4 dried guajillo chillis, stemmed and seeded
- 1 cup canned diced tomatoes
- 2 garlic cloves, roughly chopped
- 1 tsp dried oregano
- 1 tsp salt
- 1 ½ cups crumbled cottage cheese
- ½ cup salsa
- ¼ cup vegetable oil
- 1 large avocado, pitted and thinly sliced
- ½ cup sour cream
- 4 spring onions, thinly sliced
Method
1. Place chillis in a small bowl and cover with boiling water. Let sit for 5 minutes, then drain and transfer to a blender. In a blender add diced tomato, garlic, oregano, and salt. Blend until completely smooth, adding water if needed. Transfer to a skillet and bring to a bare simmer.
2. One at a time, use tongs to quickly dip tortillas in sauce, allowing excess to drip off. Place tortillas on a work surface and divide cheese and salsa between them. Fold tortillas in half to enclose filling.
3. In a large skillet, heat 2 tbsp oil over medium-high. Add half of the enchiladas and cook, flipping once until lightly browned on both sides, about 3 minutes per side. Transfer to a serving platter. Repeat with remaining oil and enchiladas.
4. To serve, top enchiladas with avocado, sour cream, and green onion.
