1. Take your dried chilies, cut them open and remove all the seeds (you may want to use gloves if your particularly sensitive). Put the chilies in a deep heat resistant bowl. 2. Fill a medium sized saucepan with water and bring to a boil. 3. Pour the boiling water over the chilies, cover the bowl with a lid or plate and let it sit for 10-15 minutes until the chilies are soft. 4. Add the chilies, cumin, salt, garlic, onion, and chicken broth into the blender. Puree the ingredients until it looks clear and smooth. Add more broth if it looks a little too thick. 5. Take a deep sauce pan and add just a tablespoon or so of oil into it. Strain the sauce into the saucepan. (This is optional, but I like to do this to keep the skins of the chilies out of the sauce). Then let the sauce simmer for about another 5 minutes, and taste it! If you feel it needs more salt, now is the time to add it. 6. Let the sauce cool down. 7. Heat the 1/4 cup of oil and take your tortillas and fry them one at a time for about 30- 40 seconds. (You don’t want them to get crispy as this will make it difficult to roll). A big metal spatula is what I use for this step. You may also need to add more oil depending on the level of the oil as you fry your tortillas. 8. Take your tortilla, dip them in the cooled sauce, and fill them with the Chihuahua or Mexican shredded cheese and onion filling. Start from the edge and roll it tightly. Now place on a baking dish. 9. Preheat your oven to 350°F Keep doing steps 7 & 8 until you have made about 24 enchiladas. 10. Take your garnish cheese and drizzle all over the enchiladas and bake until the cheese has melted. Serve with sour cream and avocado slices. ---------------------------------------------------------------------------
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