This recipe provides a classic rendition of Jemez-style enchiladas, emphasizing a good, freshly made red chile sauce. 

Ingredients

For the Red Chile Sauce

• 10-12 dried red New Mexico chile pods (medium or hot)

• 3 cups water

• 2 cloves garlic, minced

• 1 tsp salt

• 1 tsp Mexican oregano

• 1 tsp ground cumin

• 1 tbsp vegetable oil 

For the Enchiladas

• 12-14 small flour tortillas

• 1 large yellow onion, chopped

• 2 cups shredded Monterey Jack, mild cheddar, or Oaxaca cheese

• Vegetable oil, for frying

• Optional toppings: shredded lettuce, chopped tomatoes, sour cream 

Instructions

1. Make the red chile sauce

1. Remove the stems, seeds, and veins from the dried red chile pods.

2. In a medium saucepan, boil the pods in water for about 15 minutes, or until they are soft and rehydrated.

3. Transfer the softened pods and 2 cups of the soaking liquid to a blender. Add the minced garlic, salt, Mexican oregano, and ground cumin. Blend until the sauce is completely smooth.

4. Strain the sauce through a fine-mesh sieve into a bowl to ensure it is silky smooth and remove any remaining bits of chile skin.

5. In a saucepan, heat 1 tablespoon of oil over medium heat. Add the strained sauce and bring it to a simmer for about 15 minutes, allowing the flavors to meld. Do not add any thickeners. 

2. Prepare the tortillas

1. In a small skillet or frying pan, heat about 1/4 inch of vegetable oil over medium-high heat.

2. Use tongs to dip or brush both sides of a flour tortilla with the prepared red chile sauce.

3. Carefully place the sauce-dipped tortilla in the hot oil. Fry for just a few seconds per side until it is soft and pliable. Do not let it get crispy.

4. Transfer the fried tortilla to a plate lined with paper towels to drain excess oil. Repeat with the remaining tortillas. 

3. Assemble and cook the enchiladas

1. Preheat your oven to 375°F (190°C).

2. Place a line of shredded cheese and chopped onion down the center of each softened tortilla.

3. Roll each tortilla tightly and place it seam-side down in a baking dish.

4. Pour the remaining red chile sauce generously over the rolled enchiladas.

5. Sprinkle the remaining shredded cheese and onion over the top.

6. Bake for 20 to 30 minutes, or until the cheese is completely melted and bubbly. 

4. Serve

1. Let the enchiladas rest for a few minutes before serving.

2. Garnish with your favorite toppings, such as shredded lettuce, chopped tomatoes, or a dollop of sour cream.