Guajillo-Tomato Enchiladas with Braised Greens (or Roast Chicken) and Melted Cheese - Rick Bayless

Ingredients

• 6 dried guajillo chiles, stemmed, seeded and torn into flat pieces
• 6 garlic cloves
• One 15-ounce can fire-roasted tomatoes, undrained
• 1/2 teaspoon fresh-ground black pepper
• 1/2 teaspoon fresh-ground cumin
• 1 teaspoon Mexican oregano
• 4 tablespoons vegetable or olive oil (divided use), plus extra to spray or brush on the tortillas
• 2 cups vegetable or chicken broth
• 1 large (8-ounce) white or red onion, sliced ¼ inch thick, plus a few slices for garnish
• Salt
• 12 corn tortillas
• 1 1/2 cups shredded Mexican melting cheese (Chihuahua, quesillo, asadero and the like) or Monterey Jack, brick or mild cheddar