Lightly toast the dried red chile pods in a dry skillet over medium heat for about 30 seconds per side until fragrant.

Remove stems and seeds, then soak the chiles in very hot water for 15–20 minutes until softened.

Blend the softened chiles with chopped onion, garlic, salt, and about 1 cup of the soaking water until smooth.

In a skillet, heat the oil over low heat. Pour in the blended chile sauce and simmer uncovered for 2–3 hours, stirring occasionally, until thick and flavorful.

Lightly fry each corn tortilla in a small amount of oil for 5–10 seconds per side. This keeps them pliable and prevents tearing during assembly.

Drain on paper towels.

Dip each tortilla into the warm red chile sauce, coating both sides thoroughly.

Add a handful of shredded cheese to the center, roll tightly, and place seam-side down in a baking dish.

Repeat until all tortillas are filled and placed in the dish.

If desired, sprinkle additional cheese over the top of the enchiladas.

Bake at 375°F (190°C) for about 10 minutes, just until heated through and slightly melted.

Garnish with diced white onion, chopped fresh cilantro, and crumbled queso fresco. Serve hot.