Tex–Mex Cheese Enchiladas | Saveur

Ingredients

• 4 cups chicken stock
• 4 large ancho chiles, stemmed and seeded
• 1 ³⁄₄ cups canola oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 tbsp. flour
• 4 tsp. ground cumin
• 1 ¹⁄₂ tsp. dried oregano
• Kosher salt and freshly ground black pepper, to taste
• 12 corn tortillas
• 12 oz. Monterey Jack cheese, finely grated