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Cheese Enchiladas

Cheese Enchiladas

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Servings: 4
Recipe by: Frankie


2 dried ancho chiles, seeded, stemmed, and torn into pieces
1 TBSP cumin
1 TBSP garlic powder
2 tsp dried oregano
3 TBSP vegetable oil
3 TBSP flour
2 c chicken broth
2 tsp white vinegar
12 corn tortillas, 6 inch
1 1/2 TBSP vegetable oil
2 c Monterey Jack cheese
1 1/2 c cheddar cheese
1 onion, chopped fine
salt and pepper
cilantro for garnish


1. Toast chiles and cumin in a 12 inch skillet until fragrant, about 2 minutes. Grind in spice grinder with garlic powder and oregano to a fine powder.

2. Heat oil in the same skillet. Whisk in flour, salt and pepper, and spice mixture. Cook until fragrant and slightly deepened in color. Slowly whisk in broth, reduce heat and cook until thickened, about 5 minutes. Whisk in vinegar and turn off heat.

3. To assemble the enchiladas: Preheat oven to 450. Brush both sides of tortillas with oil. Stack on a plate, cover with a damp dish towel, and microwave until warm and pliable, about 1 minute.

4. Spread 1/2 sauce in the bottom of a 13x9 inch baking dish. Place about 1/4 cup of cheese and 1 tbsp onion in each tortilla. Roll and place tortillas seam side down in dish.

5. Pour remaining sauce on top of tortillas. Sprinkle cheese and onions on top. Cover with foil and bake for 15 minutes, until cheese is bubbly.

6. Garnish with cilantro and let sit for 10 minutes before serving.

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Cheese Enchiladas

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