Start by gathering everything on the counter so the flow feels easy: dried ancho and guajillo chiles, garlic, onion, broth, cumin, oregano, tortillas, and your filling of choice. In a real kitchen, the first move is to toast the chiles in a dry skillet over medium heat for just 20–30 seconds per side until they smell deep and a little smoky; don’t walk away, because they can go from fragrant to bitter fast. If you’re using a small pan, do this in batches so they toast evenly, then let them sit a few minutes to soften before blending.
Next, blend the enchilada sauce until silky: the softened chiles go into a blender with sautéed garlic and onion, a cup or so of warm broth, and spices like cumin and Mexican oregano. Blend longer than you think you need, and if the sauce seems too thick, loosen it with a splash more broth until it coats a spoon smoothly. While that comes together, cook the filling in the same kitchen—shredded chicken with onion and a little sauce, seasoned beef, or beans and cheese all work well. A good filling should be savory and not too wet, so the tortillas don’t get soggy later.
Once the filling is ready, warm the corn tortillas briefly so they’re flexible; a hot dry skillet for 10–15 seconds per side works, or wrap them in a damp towel and microwave in short bursts. Then assemble the enchiladas by dipping each tortilla lightly in sauce, filling it, rolling it up, and nestling it seam-side down in a baking dish. Keep them snug but not packed too tightly—just enough room for the sauce to pool around the edges and bubble in the oven.
Finish by spooning the remaining sauce over the top, adding cheese if you like, and baking at about 375°F / 190°C until everything is hot and bubbling, usually 20–25 minutes. Let the dish rest for 10 minutes before serving; that short pause helps the sauce settle and makes the enchiladas hold together better. It’s a simple, cozy rhythm from first toast to final bake, and the whole thing works best when you move steadily without rushing any one step.