Lightly toast the chilis by turning them over a couple of times. Around 2 seconds each side. Be careful not to burn them. Devein and deseed all of the chilis. Then add them to a blender. Along with the deveined chili, add the rest of the spices with water to the blender. Blend on high for 1 minute or until smooth. Add oil to a pot and pour in the mixture. Add a 1/2 tbs of salt. Swish some water in the blender to try and get the sauce that was left behind. Mix Let it simmer on mid-high heat for 5 minutes or until it boils. Shred a whole pack of cheese. Set aside a cup of cheese to add as toppings later. Chop 1/4 of an onion and mix it in with the shredded cheese. This will be the filling. Add oil to a pan. Just enough to submerge the tortillas. Once the tortilla starts puffing up, it’s time to flip it. Fry the tortillas for 15-20 seconds each side, or until it puffs. Making sure the tortillas are still soft. Once you go to remove the tortilla from the pan, drain as much oil as you can. Lay the fried tortillas on a plate with napkins. This will also help soak up the excess oil. Repeat with the rest of the tortillas. Before starting, let the tortillas cool for a minute or so. You don’t want to burn your fingers! Begin by dipping both sides of the tortilla with the sauce. Making sure you cover both sides. Add 2 spoonfuls of cheese mixture onto the tortilla, and roll it up. Repeat for the remainder of the tortillas 🙂 Chop come lettuce to add as a topping. For the final look, top the enchiladas with a drizzle of Mexican sour cream. Add the lettuce Sprinkle that cheese we set aside to top it off. Happy cooking! Enjoy! Like and Subscribe! Thank you for watching!