Red Enchiladas

Filling Prep

1. Filling Preparation

   1. Dice the onion very finely
   2. Grate 1/4-1/2 block of the queso fresco
   3. Add the onion to the cheese and mix

Assembly

1. Assembly

   1. Heat the corn tortillas on the comal so it is soft and pliable
   2. Dip both sides of the tortilla into the salsa, fry it for a few seconds in the hot oil
   3. Heat 5-10 of them at a time then assemble. 
   4. Put the cheese and onion mixture on half of a tortilla, roll it, and put in oven safe casserole dish
   5. Top the enchiladas with Mexican cheese and the salsa when the entire bottom is filled before you stack more on top. 
   6. Bake in oven until cheese is melted
   7. Enjoy! 

1. Salsa Preparation

   1. Remove the stems and devein the chiles. Boil them until soft and slightly rehydrated. 2. Put the chiles and garlic clove into a blender with the salt, pepper, and fresh water. 3. Blend 4. Filter the liquid into a mixing bowl, add more water into the blender, and filter again. Discard the solid chile. 5. Add salt to taste and stir (sauce should be slightly thicker than water, and salty with a little kick