Enchilada

Enchilada Mexican Style

5 California chili pods
1 pasilla chili pod
Cheese (curds no way) as in cottage cheese. May be bought as "fresh cheese"
This may be substituted with other cheese and or meat shredded beef, chicken, pork, or ground beef.
Chicken bouillon
Chicken broth (or water)
Flour
Corn tortillas
Romaine lettuce
Tomatoes
Avocado
Oil

Place dry chili pods in pan of water. Add enough water to cover pods: pods float so hold down if need to not get to much water. Cover and bring to boil, simmer for about 15 minutes.

Drain water. Grasp stem of chili pull straight out. This removes the core of chili and some seeds.

Place the chili pods in blender. Add chicken broth blend. Strain: this is to remove remaining seeds and bits of chili pods skins. If this sauce is to thin make thickening Rue from a little oil and flour. Add chick bouillon and salt and pepper to taste. Sauce should be about the conscience of "tomato sauce".

Fry corn tortillas in oil. Dip in sauce add cheese/meat roll. Repeat. Top with lettuce, tomato, more cheese, avocado, and/or any other topping you like sour cream, olives etcetera.

Serve.