Lydia's Red Enchiladas con Chorizo

1. 1

   In a large pot over medium heat, boil the chiles in water for 15 minutes, or until soft.

2. 2

   Drain.

3. 3

   Put the softened chiles in a blender with 3 cups of fresh water; blend for 2 minutes.

4. 4

   Pour mixture through a large mesh strainer and let the juice drip into a medium-sized glass bowl.

5. 5

   In a medium-sized pot over medium heat, heat 2 tablespoons olive oil, strained chiles, and the remaining 1 cup of water; cook approximately 5 minutes.

6. 6

   Once simmering, stir in the bay leaves, salt, bouillon, onion, garlic, and pepper.

7. 7

   Let the mixture simmer for 5 to 10 minutes.

8. 8

   In a small pan over medium-high heat, brown the chorizo, no added grease needed.

9. 9

   Add the browned chorizo to chile sauce.

10. 10

    In medium pan over medium heat, fry the corn tortillas, a few at a time, in the remaining 2 tablespoons olive oil.

11. 11

    Let dry on paper towels.

12. 12

    To serve, dip 1 tortilla in the chile sauce to cover, place on a plate, and top with the cheese.

13. 13

    Repeat the procedure for the remaining 2 tortillas, stacking the tortillas on top of each other.

14. 14

    Top each stack with chorizo.

15. 15

    Repeat with the remaining tortillas.

* Per serving · 4 servings · Values may vary.