Enchiladas De Chile Ancho

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Enchiladas De Chile Ancho

 

Ancho Sauce:

6 ancho chiles, core and seeds removed

1 clove garlic

1/4 small yellow or white onion, chopped

1/2 teaspoon dried Mexican oregano (1 teaspoon fresh)

salt to taste

 

Put first 4 ingredients in a pan, cover with water, and boil until the chiles

become very soft, about 20 minutes. Purée in a blender and press through a

strainer. Add salt. (Note: This recipe makes enough sauce to coat the

enchiladas; if you want more, double the amounts.)

 

Enchiladas:

1/2 cup vegetable oil for sauteing

12 corn tortillas

12 ounces Monterey Jack cheese, grated

4 ounces queso fresco, grated, for garnish

1/2 cup finely chopped onion

1/2 cup coarsely chopped cilantro

1 cup crema fresca or sour cream

 

Preheat oven to 300 degrees. Heat oil in a sauté pan over medium-high heat.

Dip tortillas in chile sauce, then cook briefly in the hot oil (no more than 5

seconds on each side or they will disintegrate). Place each tortilla on a flat

surface, sprinkle Monterey Jack cheese on it (slightly off center), roll up

snugly, and put on an ungreased baking sheet with the seam side down. Heat in

oven until cheese melts, 5 to 7 minutes.

Garnish enchiladas with queso fresco, onion, cilantro, and a dollop of crema

fresca.

Makes 12 enchiladas.

 

 

 

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