Ingredients :

For the Red Sauce (Salsa Roja):

6 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

3 cloves garlic

1 small onion, quartered

3 cups chicken or vegetable broth

1 tsp ground cumin

1 tsp oregano

Salt to taste

For the Enchiladas:

12 corn tortillas

2 ½ cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

½ cup vegetable oil (for softening tortillas)