Rolled Cheese and Onion Enchiladas with Red Chile

Rolled Cheese and Onion Enchiladas with Red Chile

Ingredients

1 cup Red Chile Paste

2-1/2 to 3 cups of chicken broth (preferably homemade)

4 cloves garlic, crushed and peeled

1/3 of an onion (preferably white Spanish) rough chop

1 tsp oregano

1 tsp ground cumin

1 tsp ground coriander

1 Tbsp salt

24 corn tortillas (preferably white corn)

1/4 cup olive oil (or lard)

1/2 lb Monterrey jack cheese, grated and mixed with the cheddar

1/2 lb sharp cheddar cheese, grated and mixed with the Monterrey jack

2/3 cup red onion, diced

Instruction

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