Red Chili Enchiladas

Ingredients

• 6 pieces Dried Guajillo Chiles
• 12 pieces Corn Tortillas
• 3 cups Shredded Monterey Jack Cheese
• 0.5 cup White Onion
• 2 cloves Garlic
• 2 tablespoons Vegetable Oil
• 2 cups Chicken or Vegetable Broth
• 1 teaspoon Cumin
• 0.5 teaspoon Salt

Instructions

1. 1

   Remove stems and seeds from dried chiles. Toast them in a dry pan for 2 minutes, then soak in hot water for 15 minutes until soft.

2. 2

   Blend the soaked chiles with garlic, cumin, salt, and 1 cup of the soaking liquid or broth until smooth. Strain the sauce through a mesh sieve.

3. 3

   Heat 1 tablespoon of oil in a saucepan and cook the chili sauce for 5 minutes. Add remaining broth and simmer until slightly thickened.

4. 4

   Preheat oven to 350°F (175°C). Lightly fry each tortilla in oil for 5 seconds per side just to soften, then drain on paper towels.

5. 5

   Dip a tortilla into the warm red sauce, fill with cheese and a sprinkle of onion, roll tightly, and place in a baking dish.

6. 6

   Repeat for all tortillas. Pour remaining sauce over the top and sprinkle with the rest of the cheese.

7. 7

   Bake for 15-20 minutes until the cheese is bubbly and melted. Serve hot.