Homemade Enchiladas Rojas

2 garlic cloves

1/4 onion

1 teaspoon cumin

1 teaspoon oregano

Salt, to taste

2 cups chicken broth or water

. For the Enchiladas:

12 corn tortillas

2 cups cooked and shredded chicken (or beef)

2 cups shredded cheese (Mexican blend, cheddar, or queso fresco)

1/4 cup vegetable oil (for frying tortillas)

1/4 onion, sliced (for garnish)

Fresh cilantro, chopped (for garnish)

Sour cream (optional)

Directions:

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