Traditional Cheese Enchiladas
3 tbs. flour
¼ cup butter
4 cups blended re-constituted red chiles
3 cloves garlic
2 tbs. cumin
1 tbs. salt
2 cups boiling water
3 tbs. dried tomato broth

1 lb. grated montery jack cheese
½ onion, finely chopped

20 corn tortillas

Removed stems and seeds from a half package of dried red chiles (About 20-25). Roast the open faced skins over medium heat (on grill, or cast iron). Place roasted skins in a hot water bath until soft (about 15-20 minutes). Chop re-hydrated chiles in a food processor or blender, add garlic, and then work the chiles and garlic through a sieve or colander. Set aside.

In a skillet, brown flour over medium heat, and then add butter to form a roux. Next add pureed chiles/garlic, cumin, and salt, and cook until thickened.
On the side combine boiling water and tomato broth.
Add broth to chile and spice mixture. Continue cooking until the sauce is thickened.

Microwave tortillas in a plastic bag until soft and malleable. Dip one tortilla at a time in chile sauce and set flat. Line grated cheese across the tortilla and dot with microwaved finely chopped onions. Roll the tortilla up and set with seam side down in a greased 9x11 baking dish. Once all tortillas have filled the pan side by side, cover the enchiladas with remaining chile sauce. Top off with grated cheese, cover with foil, and bake at 350 for 15 minutes. Uncover dish, and bake another 5 minutes.