Red Enchiladas Stuffed with Mushrooms and Onions -

Ingredients

• 12 dried guajillo peppers, stems and seeds removed
• 4 cloves garlic, peeled
• 1 onion
• 1 teaspoon Kosher salt
• 1 teaspoon cumin powder
• 1 teaspoon oregano, dried
• 1 onion, thinly sliced
• 1 (8 ounce) package of white mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• ½ teaspoon black pepper
• 24 corn tortillas, warmed
• 2 cups Monterey Jack Cheese
• ½ cup queso fresco
• ½ cup vegetable oil