SAUCE:

3 chili pods, deseeded
1/4 c. vegetable oil
1 tsp. cumin seeds
2 c. reserved water
1 chicken bouillon
3 tbsp. water
4 tbsp. masa harina
1 to 2 cloves of fresh garlic
Whole black pepper to taste
Salt to taste
2 tbsp. finely chopped onion

First boil chili pods in 2 1/2 cups water (reserve water). Let cool and puree in blender; set aside. In a large skillet, heat oil. First brown masa harina, then onions. Remove from heat. Add pureed chili pods and reserved water. Next take fresh garlic, cumin seeds and whole black pepper and grind in a Molcajete. Use 3 tablespoons of water to release the spices from the Molacajete and add to other ingredients in skillet. Simmer for 5 to 8 minutes.

ENCHILADAS
12 to 14 corn tortillas
2 c. your favorite yellow cheese, shredded
1/4 c. fresh, finely chopped onions, optional
1/2 c. vegetable oil

Heat vegetable oil in a skillet. Set your pan with enchilada sauce right beside your frying skillet. Slightly fry tortillas, one at a time, by dipping in oil and turning over once. Tortillas stay in the frying pan for only a few seconds. Immediately after each tortilla is fried, dip into enchilada sauce and stack on a plate. Follow this procedure until all tortillas are fried and dipped.

Roll up shredded cheese in tortillas and place in baking dish with the seams facing down. Pour remaining sauce over the enchiladas and sprinkle with cheese. Bake at 350 degrees for 20 minutes or until all the cheese is bubbling. Fresh onions can be rolled up in tortillas with cheese or sprinkled on top. If you like, you can substitute half the cheese with seasoned hamburger meat to satisfy your heartier eaters.

This is an authentic enchilada recipe. It does require more work than most enchilada recipes, but if you dare to venture, I guarantee you complete satisfaction. Enjoy!