Add the chile paste, chicken broth, garlic, white onion, oregano, coriander and salt to the blender and blend until you get a smooth sauce. This will give you roughly 2 quarts of red chile salsa. Pour into a 4 qt dutch oven and heat over medium heat until it begins to boil.

Remove from heat and set aside. In the meantime, heat 2 Tbsp olive oil/lard in a skillet. Lightly fry the tortillas. You do not want them fried to the point of being crisp.

Stack the tortillas and continue frying adding oil as you gohttps://www.juniordaily.com/wp-content/uploads/2024/10/462142921_506841288932408_8685700264250392733_n-758×1011.jpg

When the tortillas are fried, dredge the tortillas in the red chile salsa.

Lay flat in the baking dish. Add onions.

Next add the cheese

Now roll up into a cylinder.

Repeat and continue the process placing the rolled tortillas next to each other in the baking dish until you are finished. Notice Baby Lady likes to use smaller baking dishes. Regardless, it will take 2 baking dishes to make the full recipe so you might as well use smaller ones.

Once you have filled the baking dish with rolled enchiladas, spoon the remaining red chile salsa over the top of the enchiladas.

Sprinkle the remaining diced red onion over the top

Top with the remaining cheese

Place in a 350 F oven and cook for 30 minutes for cheese to melt and enchiladas to cook through.

Remove from oven

Serve with a shredded lettuce and diced tomato salad. Enjoy!