12 Corn tortillas
4 c Water; hot
4 Dried ancho chiles; up to 6,
- washed
1 lb Sharp Cheddar; grated,
- reserve 1 c
2 Onions; chopped
1/2 c Oil
2 tb Flour
6 tb Oil or bacon drippings
1 cl Garlic; pressed
1/2 sm Onion; chopped
2 tb Cilantro; chopped
Sauce:
Simmer dried chiles in saucepan for about 5 minutes--drain, reserving
water. Peel, seed, and devein chiles, put in a blender along with the
garlic, onion, and cilantro--mix, adding reserved water to form a soft
paste. Heat 2 tb oil in a large, heavy skillet, add the chile paste
mix, and cook about 3 minutes over a low heat. Stir in flour and hot
water, continue to cook, until sauce is slightly thickened--stirring
often.
In another skillet, heat oil and fry tortillas individually 20 to 30
seconds on each side, then drain. They should be soft enough to roll.
Dip each fried tortilla in sauce and remove. Starting at one end add
an ample row of cheese and then a little onion, roll toward unfilled
edge. In a 2 qt baking dish, arrange enchiladas in one layer, seam
side down. Pour remaining sauce over all and sprinkle with the cup of
reserved cheese and a few chopped onions. Heat for about 20 minutes
at 350?F.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
