Enchiladas with Chili-Tomato Salsa
| Yield: | 4 servings |
| Categories: |
| 6 | Dried Ancho chilies | |
| 2 | c | Water |
| 1/2 | c | White vinegar |
| 2 | tb | Olive oil |
| 4 | Garlic cloves; sliced | |
| 1 | tb | Dried oregano |
| 1/2 | ts | Ground coriander |
| 1/4 | ts | Ground cumin |
| 2 | Tomatoes; peeled, seeded, | |
| ; and diced | ||
| 1 | lg | Red onion; diced |
| 1 | c | Vegetable oil |
| 12 | lg | Corn Tortillas; see * Note |
| 1 | c | Shredded Manchego cheese |
| 1 | c | Shredded Panela cheese |
| 1/2 | c | Crumbled Cotija cheese |
| Chopped fresh cilantro |
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