FOR RED CHILLI SAUCE:

MAKING:

1.Rinse and break the stems off the chilies and shake the seeds out. Tear them up in to strips and boil with the 1/2 cup water until the water is gone about 10 minutes.

2.Quarter the tomatoes and toss into a blender with the cooked chilies, onion, garlic, salt , and vinegar. Whizz thoroughly.

3.Heat the oil in a shallow pan until very warm.

4.Add the sauce carefully (watch for splattering) and stir with a spoon or whisk to combine the sauce with the oil.

5.Now the sauce is ready to use.

FOR ENCHILADAS:

GETTING READY:

1.Preheat the oven to 350 degrees.

MAKING:

2.Heat the sauce in a skillet until warm. Keep it over a low heat while you roll the tortillas.

3.Dip a tortilla into the sauce, flipping it to coat both sides, and letting it soak just a few seconds to soften it.

4.Carefully lift out with tongs and put on a plate.

5.Sprinkle about 2 tablespoons of cheese and a few onion bits along the center of the tortilla.

6.Roll up and place in a 913 baking pan. Dont worry too much if they crack a little while rolling, just let them get a little softer next time. If they are tearing when you try to pick them up, then you are letting them get too soft. Youll get the hang of it after the second or third one. Were going to cover them with more sauce and cheese though, so all mistakes will be hidden.

7.Roll up all 12 tortillas and place in the pan. You will probably have to line up the first 8 in the long direction of the pan and then squeeze the last 4 in along the side. Youll work it out.

8.Spread the remaining sauce and cheese over the top.

9.Bake at 350 for just about 10 minutes to melt all the cheese (or just stick it in the microwave for a couple minutes)

10.Top with remaining diced onion.

SERVING:

11.Serve and enjoy.