Tex-Mex Enchiladas

By angielaine

Ingredients

• 4 c. Chicken Stock
• 4 large Ancho Chiles, stemmed and seeded
• 1 3/4 c. corn oil
• 1 large Yellow Onion, peeled and chopped
• 3 cloves Garlic, minced
• 2 Tbsp Flour
• 4 tsp ground Cumin
• 1 1/2 tsp dried Oregano
• Salt and Pepper
• 12 Corn Tortillas
• 3/4 lb. Monterey Jack Cheese, shredded

Preparation

Step 1

Put stock and chile into a medium pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until chiles are soft, about 10 minutes. Remove pot from heat and set aside. Heat 2 Tbsp oil in a medium skillet over medium-high heat. Add two-thirds of the onions and cook, stirring often, until they begin to soften, 3-5 minutes. Transfer to a blender and add chiles, 1 cup of the cooking liquid, and garlic. Puree to a smooth paste, set aside. Heat 2 Tbsp oil in a large skillet over medium heat. Add flour and cook stirring constantly with a wooden spoon, for 2 minutes. Add chile paste, cumin, oregano, and the remaining cooking liquid and season to taste with salt and pepper. Reduce heat to medium-low and simmer, stirring often, until sauce thickens, about 30 minutes. Keep warm over lowest heat. Preheat oven to 400°. Heat the remaining oil in a deep medium skillet over medium heat until hot but not smoking. Quickly fry tortillas one at a time, turning once, for about 2 seconds per side, then dip into chili sauce to coat well. Transfer tortillas to a large plate as done, scatter bottom third of each with about ¼ cup cheese, then roll to completely encase. Arrange rolled tortillas, seam side down, in a large baking dish, in a single layer. Spoon the remaining chili sauce over tortillas and sprinkle with remaining cheese. Bake till cheese is melted.