Enchilada Sauce

Ingredients

• 2-3 dried poblano chiles
• 4-5 dried california chilies
• 3-4 dried arbol chilies (these are for heat so don't add a lot if you can't handle spicy)
• 1 lb monterey jack cheese
• 1 tomato
• 1 (20 ounce) can meat broth (depending on what meat you put inside the actual tortilla use that kind of broth)

Directions

1. 1

   First you want to clean the dried chillies thoroughly taking out all the seeds inside.

2. 2

   Second you want to put the chilies in a medium sized sauce pan with just enough water to cover up the chilies.

3. 3

   After the water is in the saucepan put it over the stove on med-high heat.

4. 4

   You'll know when the chilies are ready when the water is a dark red color and has a nice smoky smell to it.

5. 5

   Wash and cut the tomato in half and place it in a blender along with the chilies and the water it was cooked inches.

6. 6

   Add the chicken/beef broth as well into the blender. and blend thoroughly.

7. 7

   Place the mixture back in a bigger saucepan and wait for it to start simmering.

8. 8

   While the sauce is going into a simmer you can shred the 1 lb of cheese if you didn't buy it shredded already.

9. 9

   Once the sauce is simmering add in the shredded cheese and stir.

10. 10

    Pour onto your enchiladas and enjoy. :].