Bob and I wanted to make enchiladas, so he brought over some dried peppers (the sort you would find on a chili rista) and taught me how to make my own red enchilada sauce. Yum.

Step one was to select about 10 large chilies and put them in a large pot. Fill the pot up with water until all of the chilies are floating. Put this on to boil, covered, for about half an hour.

Meanwhile, put one tablespoon of olive oil in a small frying pan and put on medium heat. Dice the onion and saute it the frying pan. Put the other tablespoon of olive oil in a large frying pan and put on medium-high heat. Cut up the chicken into bite-sized pieces and fry in the oil until it is cooked all the way through and just starting to brown. Set both aside when finished.

When the peppers are soft throughout, remove from the boiling water and cut off the stem, pulling out to remove some of the upper veins and seed pods. Put the remaining pepper in a blender. Do not throw away the water the peppers were boiled in - add it to the blender as well.

Add the garlic, onion, oregano, cayanne, and salt to the blender. Blend until smooth. Adjust quantities of salt, cayanne, and oregano to taste. You may need to add more water during this process; the final sauce should be relatively liquidy.

Set the finished sauce aside and prepare the baking dish. Grease a large rectangular baking dish and coat the bottom in a single layer of enchilada wraps. Dump the chicken on top of these and spread it out evenly.

Add a layer of shredded cheese on top of the chicken, then pour about half of the sauce on top of the cheese. Add another layer of wraps, another layer of cheese, and pour the remaining sauce on top. Try to get good thorough coverage of any exposed corn wraps.

Seal the baking dish with aluminum foil and put in the oven at 350° for 30 minutes. Viola! Tasty. Serves 4-6.