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Red Enchiladas

10 dried red New Mexico chiles
1/2 tsp. ground cumin
1/2 tsp.ground oregano
1 tbsp. vegetable oil
1/2 cup water
1 dozen fresh corn tortillas
Vegetable oil
1 1/2 cups. shredded Cheddar cheese
Grated raw onion (optional)

Place prepared chiles in blender; run at high speed. Add spices.
Strain mixture through sieve or strainer and place in frying pan.
Add oil to sauce and water if needed. Cook 15 minutes over medium
heat. Fry tortillas just slightly in hot oil and drain on paper
towels. Dip tortillas in sauce. Fill with cheese and grated onions,
if desired. Place rolled tortillas in 1 1/2-quart shallow baking
dish. Pour over remaining sauce and sprinkle with remaining cheese.
Bake at 350F approximately 20 minutes. Can be served with a fried
egg on top and grated lettuce on the side. Makes 4 servings.

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