Tex-Mex Cheese Enchiladas

Tex-Mex Cheese Enchiladas

Serves 4–6

Ingredients

• 4 cups chicken stock
• 4 large ancho chiles, stemmed and seeded
• 1¾ cups canola oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 tbsp. flour
• 4 tsp. ground cumin
• 1½ tsp. dried oregano
• Kosher salt and freshly ground black pepper, to taste
• 12 corn tortillas
• 12 oz. Monterey Jack cheese, finely grated

Instructions

1. Bring stock and chiles to a boil in a 4-qt. saucepan over medium-high heat; cook until chiles are soft, about 10 minutes. Remove from heat and set aside. Heat 2 tbsp. oil in a 10" skillet over medium-high heat; add ⅔ of the onion, and cook until soft, about 5 minutes. Transfer to a blender along with chiles and 1 cup cooking liquid, and garlic, and purée until smooth; set aside.
2. Heat 2 tbsp. oil in a 12" skillet over medium heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add chile purée, remaining cooking liquid, cumin, and oregano, and season with salt and pepper; reduce heat to medium-low, and cook, stirring often, until sauce thickens, about 30 minutes. Keep sauce warm over low heat.
3. Heat oven to 400°. Heat remaining oil in a 10" skillet over medium heat. Add 1 tortilla, and fry, turning once, until pliable, about 5 seconds. Using tongs, transfer tortilla to sauce, and turn to coat completely, letting excess drip back into skillet. Transfer to a large plate, and scatter with ¼ cup cheese; roll tortilla around cheese into a tight cylinder, and transfer to a 9"x13"baking dish, seam side down. Repeat process with remaining tortillas and 2¾ cups cheese. Pour remaining sauce over enchiladas and sprinkle with remaining cheese and onions; bake until cheese melts and enchiladas are hot, about 10 minutes. 

Source: saveur