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1
Take your dried chilies, cut them open and remove all the seeds (you may want to use gloves if your particularly sensitive).
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2
Put the chilies in a deep heat resistant bowl.
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3
Fill a medium sized saucepan with water and bring to a boil.
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4
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.
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5
Add the chilies, cumin, salt, garlic, onion, and chicken broth into the blender.
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6
Puree the ingredients until it looks clear and smooth.
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7
Add more broth if it looks a little too thick.
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8
Take a deep sauce pan and add just a tablespoon or so of oil into it.
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9
Strain the sauce into the saucepan.
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10
(This is optional, but I like to do this to keep the skins of the chilies out of the sauce).
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11
Then let the sauce simmer for about another 5 minutes, and taste it!
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12
If you feel it needs more salt, now is the time to add it.
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13
Let the sauce cool down.
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14
Heat the 1/4 cup of oil and take your tortillas and fry them one at a time for about 30- 40 seconds.
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15
(You dont want them to get crispy as this will make it difficult to roll).
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16
A big metal spatula is what I use for this step.
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17
You may also need to add more oil depending on the level of the oil as you fry your tortillas.
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18
Take your tortilla, dip them in the cooled sauce, and fill them with the Chihuahua or Mexican shredded cheese and onion filling.
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19
Start from the edge and roll it tightly.
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20
Now place on a baking dish.
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21
Preheat your oven to 350F Keep doing steps 7 & 8 until you have made about 24 enchiladas.
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22
Take your garnish cheese and drizzle all over the enchiladas and bake until the cheese has melted.
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23
Serve with sour cream and avocado slices.
