Homemade Enchiladas Rojas

Ingredients (Serves 4-6)

For the filling:

2 cups cooked, shredded chicken (or ground beef)

1/2 cup diced onion

1 tsp ground cumin

Salt and pepper to taste

For the red enchilada sauce:

8 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

2 garlic cloves

1/2 small white onion

1 tsp dried oregano

1 tsp ground cumin

2 cups chicken broth

1 tbsp olive oil

Salt to taste

For assembly:

12 corn tortillas (6-inch)

2 cups shredded cheddar or Monterey Jack cheese

1/2 cup diced white onion (for topping)

Vegetable oil (for frying tortillas)

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