Enchiladas made with homemade Sauce

Ingredients

Chuck Roast about 5 pounds ( you can use Chicken if you prefer)
6 chiles qualjillos
3 chiles pasillas
3 tomatoes
1/4 onion plus 1 medium
2 garlic cloves
4 cups or more monterey jack/chedder cheese shredded
1 1/2 cups chicken broth (I use chicken broth even with I use the beef because the beef broth is much too strong with the peppers)
2 tablespoons oil
salt
18 corn tortillas

Instructions

Cook your roast in a crackpot on low until done. I usually season with mexican spices or you could just use salt and pepper. Add the medium onion into the crockpot with the roast.

In the mean time you can make your sauce ahead of time to make things easier. Toast the chiles in a skillet on medium low heat. They burn really fast. You don’t want them to burn because it will make your sauce bitter.

Once you have toasted them you need to open the chiles and scrape off the seeds and the membranes.

Then soak the chiles in warm water for 20 minutes or longer.

Roast the tomatoes,garlic and 1/4 onion. Then add to the blender with the drained chiles and broth. You may need to do this in batches. Blend well.

In a skillet heat the oil. Then add the sauce from the blender. Simmer 15 minutes. Add salt to taste.

Dip the tortilla in sauce. On a plate add some beef and cheese and roll up. Place in a 13 X 9 inch dish. When you have used up all your tortillas. Cover enchiladas with remaining sauce. Then cover with more cheese.

Heat in oven until cheese melts. Sprinkle with cilantro