6 or 7 Hot New Mexico Chile Pods (they are dried and in bags)
3 – 4 c. water +/-
3 whole tomatoes
1 whole onion (3/4 chopped)
1 tsp oregano
1 -2 cloves garlic
1 package of ‘queso fresco’ Mexican cheese (usually a round block of cheese with a little water in the package, very soft) – found in most grocery stores that carry Mexican products (Walmart has it)
Boil chilies, and tomatoes until soft, and then blend together along with a 1/4 of an onion and 1 tsp oregano and a clove or two of garlic.
Strain with a sieve.
Take corn tortillas – dip them in this sauce, and then fry tortilla in small amount oil just til slightly tender and cooked.
Meanwhile, crumble the cheese into small pieces, almost cornmeal size. Place in a bowl, and toss with the remaining 3/4 chopped onion.
Moving quickly, after frying tortillas, pile onto a plate, and then fill each one with a small amount of the cheese mixture, and roll. Place on a plate, and serve with other salsa (recipe following), chopped lettuce, shredded cheese, sour cream and quartered radishes on top.
Additional Salsa – Zero spice Salsa
Boil four tomatoes.
When soft, add a clove of garlic, a tsp of oregano, and salt to taste. Blend, and serve on top of the enchiladas. Source Recipe: http://triedandtruefavoriterecipes.blogspot.com