This is as authentic as you can get for Mexican food. I make a very similar recipe, but with a chile verde sauce. You can either dip the tortilla in the oil and then the sauce or vise versa. I prefer to do oil and then sauce, that way I can drain the oil on paper towels without losing any of the sauce. For the sauce, do not drain the water when it's done boiling, use that blend instead of new water. Also, to flavor the sauce, try adding onion and the chicken bullion with tomato flavor--trust me, it makes it taste wonderful! Just throw everything into the blender and blend. You can use whatever dried peppers you have on hand (chile de arbol peppers tend to be more spicier than the other dried varieties). Instead of rolling the tortillas, you can stack or just fold them over (like the picture). Although queso fresco doesn't melt very well, you can't beat the light and delicious flavor. I always use this cheese for my enchiladas. I like to add chopped onions to the filling too. And lastly, before you serve these, pop them in the microwave to melt the cheese a little. My husband, who is Mexican, loves them with either a cheese and onion filling or with cheese, onion, and chicken. Hope this helps!
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This is as authentic as you can get for Mexican food. I make a very similar recipe, but with a...