your favorite tortillas
shredded Mexican "fiesta" style cheese, for sprinkling

ENCHILADA SAUCE:

5-6 medium dried California chiles
1 clove ajo (garlic)
2 pinches cumino (cumin)
3-4 clavos (cloves)
powdered caldo de pollo (chicken bouillon), to taste

Boil chiles until re-constituted.

Blend chiles, ajo, cumino, clavos with a little water. Add caldo de pollo to your liking. Sauce shouldn't be really thick - add water till it is to the consistency you like.

Dip tortillas in sauce and fill. Top with cheese and place in oven at 350°F until cheese is melted.

Let stand for 5 to 10 minutes. Serve and enjoy!

Submitted by: M. Villaneda