Cheese Enchiladas (my mom's recipe)
When serving these enchiladas you can make all 12 or more enchiladas at once. Or, you can make a batch of 3-4 enchiladas for one person, for a few days. Save your sauce for the next batch.
- dried california chiles
- dried pasilla or ancho chiles
- garlic clove, minced
- large tomato (or 2 small)
- 1/2 tsp
- 1/4 tsp
- sections of mexican chocolate (i.e.: ibarra)
- 1/2 c
- enchilada sauce
- 1 Tbsp
- vegetable oil
- 2 c
- monterrey jack cheese (more or less)
- 1 small
- onion, chopped
- corn tortillas
Rinse chiles in warm water to remove any debris. In a medium saucepan, boil water then immerse chiles, tomato and garlic (cook for about 10 minutes). Remove ingredients from saucepan (save juices). Let them rest for about 25-30 minutes. Add about a cup of pan juices to the blender. After resting, peel the chiles (I use a sharp knife to peel off the skin) and remove the stems and seeds, then add chiles, tomato(es) and garlic to the blender.
Blend ingredients starting on the low setting all the way up to the highest setting (liquefy). You should have close to a cup of enchilada sauce in your blender.
Using the same saucepan, add vegetable oil to cook your enchilada sauce. Return blended ingredients to the saucepan and add salt and sugar (to taste, sugar helps take the heat off the chiles). Cook on the stove top on medium heat until the sauce comes to a boil. When you are satisfied with the taste of the sauce -- start frying your tortillas.
First, heat oil to coat the bottom of a large sauce pan (about a 10" skillet). Then, put tortillas (2-3) at a time in the microwave until all are warmed. Have an empty plate ready to put your tortillas in after the next step. Now, take your tongs and completely immerse each tortilla in oil, for about 1 second on each side, until they are all coated with vegetable oil. TIP: I put each tortilla in between a paper towel to absorb the vegetable oil. Now, coat each tortilla with the sauce for a second or so, on each side, then fill them and roll them.