Red chile cheese enchiladas
INGREDIENTS
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12 dried New Mexican chiles (about 3 ounces), seeded and stemmed
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1 bay leaf
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1 tablespoon vegetable oil
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1/2 cup chopped yellow onion
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4 cloves garlic, chopped
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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2 cups chicken or vegetable broth
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Salt
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2 tablespoons vegetable oil
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12 corn tortillas
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1 1/2 pounds (3 cups) shredded Monterey Jack or Muenster
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Diced or thinly sliced yellow onion, for serving
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Pickled jalapeños, for serving
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Guacamole, for serving
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