Cheese Enchiladas
INGREDIENTS
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For the enchilada sauce:
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5 Guajillo chilies
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1/2 cup water
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2 Roma tomatoes (1/2 pound)
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1 clove garlic
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1/2 cup diced onion
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1/2 teaspoon salt
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4 teaspoons apple cider vinegar
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1/4 cup vegetable oil
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For the enchiladas:
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1 1/2 cups of enchilada sauce (recipe above, or canned if you insist)
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12 corn tortillas (better have a couple extras in case of breakage)
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8 ounces cheese, grated (Cheddar, Monterey Jack, or Colby-Jack)
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1 cup diced onion
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