Tex-Mex Cheese Enchiladas
INGREDIENTS
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GRAVY
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2 dried ancho chiles, stemmed, seeded, and torn into 1/2-inch pieces (1/2 cup)
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1 tablespoon cumin seeds
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1 tablespoon garlic powder
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2 teaspoons dried oregano
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3 tablespoons vegetable oil
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3 tablespoons all-purpose flour
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Salt and pepper
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2 cups chicken broth
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2 teaspoons distilled white vinegar
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ENCHILADAS
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12 (6-inch) corn tortillas
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1 1/2 tablespoons vegetable oil
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8 ounces Monterey Jack cheese, shredded (2 cups)
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6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
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1 onion, chopped fine
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