There really is nothing quite like a good cheese enchilada. And what makes something good even better? A from scratch sauce that uses blackened chilis. Oh, snap. The flavor of this sauce tastes really authentic. Well, I don't know if "authentic" is the right word, since I'm pretty sure that you won't get enchiladas like like in Mexico. They are authentic as far as the American Mexican restaurants are concerned. This is my husband's favorite enchilada recipe, and I think it is mine, too. It takes some time and effort to make the sauce, but it's worth it. Is buying a canned enchilada sauce easier? Of course. Is it as good? I don't think so. "Taste over convenience" is the motto that I will get cross-stitched onto a pillow when a cross-stitched pillow store opens.
source: It's All American Food by David Rosengarten
2 Ancho chilies
1 t cumin
1 T olive oil
1/2 c chopped onion
2 t minced garlic
1/2 c tomato puree
1 c chicken broth
3/4 t oregano
vegetable oil for frying
12 corn tortillas
8 c shredded cheese (I used Sargento four cheese Mexican blend- perfect!)
green onions for garnish, optional
grated cotija cheese, optional
Cut the chilie in half and remove the veins and seeds. Turn on your burner and hold the chilies over the open flames to blacken it. I love that "pop" sounds when the skin starts to blacken. While you are blackening (is that a word?) the pepper, boil 2 c of water in the microwave.
*This pepper was from a different recipe, but the method is the same.
Pour some of the sauce on the bottom of your baking dish.
Soften the corn tortillas by cooking them in the microwave for 30 while they are between two damp paper towels.
Pour the sauce onto a large plate. Dip a tortilla in the sauce on both sides. Add 1/2 c cheese for the filling and roll the tortillas. Repeat with the remaining tortillas. Place seam-side down in the baking dish. I actually skipped the step of dipping the tortilla in the sauce.
If desired, garnish with green onions, cotija cheese, and a chopped cilantro.
I served it with seasoned refried beans, Mexican rice, and guacamole. Oh, how I love Mexican food!