Classic Mexican Enchiladas with Queso Fresco

Begin by removing the stems from dried chiles and placing them in a saucepan with sufficient liquid to cover. Heat this mixture over high heat until it reaches a boil, then reduce the temperature and let simmer for 15 minutes. Remove the liquid and transfer the chiles to a food processor or blender, along with garlic and salt. Process until the mixture is smooth and free of lumps. Strain the sauce through a fine-mesh sieve to remove any solids, and set it aside.

Next, heat oil in a large skillet over medium heat. Submerge each tortilla in the sauce and then carefully place it in the hot oil. Flip the tortilla almost immediately after, allowing it to cook for about 5 seconds on the other side. Remove the fried tortilla from the oil and place it on a plate lined with paper towels, stacking them on top of each other to maintain their pliability for filling.

Proceed by taking one fried tortilla at a time and filling it with approximately 2 tablespoons of queso fresco. Roll the tortilla into a compact shape and place it seam-side down on a plate. Place three of these rolled tortillas on each serving plate.

Finally, assemble the dish by placing a layer of sour cream on top of the tortillas, followed by a small handful of lettuce, three slices of tomato, 2 more tablespoons of queso fresco, and a tablespoon of green onions.