1) Preheat the oven to 480°F.

2) Dry roast the tomatoes, onion and garlic. Fry the chiles in a tablespoon of oil in a separate pan, add the water, bring to a boil and simmer for 5 minutes.

3) In a blender mix the tomatoes, onion, garlic and chiles. Season with dry oregano and salt. Heat the remaining tablespoon of oil and fry the sauce for 15 minutes until thickened.

4) Brush each tortilla with a little of oil, fill with Queso Fresco Los Altos, roll and place in a baking dish. Repeat with remaining tortillas. Bake for 10 minutes.

5) To serve cover the enchiladas with the sauce, decorate with Crema Mexicana Natural Los Altos and chopped cilantro.