Folded Enchiladas

Name: Folded Enchiladas
Yield: Serves 4 to 6 as a side dish
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 2/3 ounce dried, guajillo chiles, wiped clean; 1 , (8-ounce) can tomato sauce; 1 cup, chicken broth; 1 tablespoon, vegetable oil; 1 , garlic clove, peeled and smashed; 1 teaspoon, white vinegar; 1/4 teaspoon, ground cumin; , Salt; 12 , (6-inch) soft corn tortillas; , Vegetable oil spray; 1 , small onion, chopped fine; 2 ounces, queso fresco, crumbled (1/2 cup)

Side Dishes
Latin America & Caribbean
Mexican
Eggs & Dairy
Cheese
Quick
Vegetarian

By Dan Souza ･ Appears in Cook's Illustrated September/October 2014, America's Test Kitchen TV

These simple enchiladas were developed to be served as part of a larger meal with carne asada, beans, and salad, but they can be eaten anytime.

SERVES 4 to 6 as a side dish

TIME 30 minutes

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