Step 1

Remove the seeds and stems from the chiles and discard.

Step 2

Soak the chiles in 2 cups warm water for 10 minutes.

Step 3

Put the green tomatoes, plum tomato, and chile serrano in a pot and add just enough water to cover. Bring to a boil then reduce to a simmer and cook for 10 minutes.

Step 4

Blend the guajillo chiles with 1/2 cup water and set aside. We will use the blended guajillo to coat the tortillas before placing them in the oil.

Step 5

Finely chop the onion.

Step 6

Fry the onion in 3 tbsps. cooking oil over medium heat until they start turning translucent.

Step 7

Strain the blended green, tomatoes, tomato, serrano chile, and ancho chiles into the fried onion.

Step 8

Blend the tomato chile sauce with onion again until smooth.

Step 9

Return the blended chile sauce into your cooking pot and cook for 20 minutes over medium heat. Then, add salt until it's just slightly salty tasting.

Step 10

Dip each tortilla in the reserved guajillo chile sauce.

Step 11

Add a thin slice of Chihuahua cheese to each dipped tortilla and fold in half. Do this with all the tortillas before cooking.

Step 12

Pour 1/4 cup cooking oil into a medium-hot frying pan.

Step 13

Place 4 enchiladas at a time in the hot oil.

Step 14

Spoon the cooked chile sauce over each enchilada. Cook for 30 seconds. Turn them once and then spoon a little more sauce over each enchilada. Cook for 30 more seconds.

Step 15

Serve 4 enchiladas per plate. Top with crema, crumbled añejo cheese, and very thinly sliced onion rings.