Name: Red chile cheese enchiladas
Yield: 6
Ingredients: 12 dried New Mexican chiles, about 3 ounces, seeded and stemmed; 1 bay leaf; 1 tablespoon vegetable oil; 1/2 cup chopped yellow onion; 4 cloves garlic, chopped; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 2 cups chicken or vegetable broth; Salt; 2 tablespoons vegetable oil; 12 corn tortillas; 1 1/2 pounds 3 cups shredded Monterey Jack or Muenster; Diced or thinly sliced yellow onion, for serving; Pickled jalapeños, for serving; Guacamole, for serving