Instructions:

1. Prepare the Red Chile Sauce:

Boil the dried chiles in water for 10 minutes until soft. Let cool slightly.

Blend softened chiles with garlic, cumin, oregano, salt, and 1½ cups of the boiling water until smooth.

Strain the sauce to remove any skin or seeds.

Heat 1 tbsp oil in a pan, pour in the sauce, and simmer for 10 minutes. Taste and adjust salt.

2. Prep the Filling:

In a bowl, mix shredded cheese and chopped onion. Add a pinch of salt if needed.

3. Soften the Tortillas:

Lightly fry tortillas in oil for 5–10 seconds per side. Drain on paper towels. This keeps them from breaking.

4. Assemble the Enchiladas:

Preheat oven to 375°F (190°C).

Dip each tortilla in warm red chile sauce.

Fill with cheese & onion mixture, roll tightly, and place seam-side down in a greased baking dish.

Pour extra chile sauce over the enchiladas.

5. Bake:

Cover with foil and bake for 15–20 minutes.

Optional: Sprinkle a little extra cheese on top before baking.

Serving Suggestions:

Top with chopped cilantro or shredded lettuce

Serve with Mexican rice and refried beans

Add a dollop of sour cream or crema

Enjoy !!