Enchiladas

contributed by Olivia M.

serves 2

4 - 6 corn tortillas

1 cup shredded cheese
1/2 cup finely diced yellow onion
vegetable oil

Sauce: 1/2 yellow onion 

            1 garlic clove, peeled

            1/2 cube of vegetable bouillon

            10 red dried chilies (guajillo, New Mexico or mirasol)
            8 cups water 

            sugar  

            salt

1. Remove stem and seeds from dried chilies.
2. Make the sauce: blend the 1/2 onion, peeled garlic, chilies,  bouillon and water until the sauce is very smooth. Add salt and sugar to taste.
3. Pass sauce through a fine mesh strainer and heat up in a small sauce pan.
4. Add 1/4 cup vegetable oil to a frying pan over medium heat.
5. Place a corn tortilla into pan, fry until cooked through, about 10 seconds. Drip off excess oil.
6. Dip tortilla into sauce and lay it flat on your serving plate. Coat it with cheese and onion.
7. Repeat for remaining tortilla.
8. Serve with rice, beans and lettuce, or optionally, a sunny-side up egg.