Remove all seeds and stem from the peppers then rinse under cold water. In a medium pot, add the chiles, onions and garlic clove.
Transfer chiles to a blender or food processor and add 2 cups broth. Puree for about 1 minute.
Strain the pureed chiles to remove the remaining seeds and skins. In a large saucepan, cook and season with salt and pepper according to taste.
When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried.
To assemble the enchiladas, dip each tortilla into the warm sauce and place on the serving plates. Fill with your favorite filling.
Either fold the tortilla like a taco or roll them as pictured below. I like to add a little more sauce on top for extra flavor.
Sprinkle with queso fresco and other toppings you choose. I like to squeeze some lime juice to balance all of the flavors but that’s up to you.