ENCHILADA ROJAS – RED CHILE ENCHILADAS | Cheesemakers

Ingredients

• 5 medium (2-1/2 ounces total) dried ancho chiles, steamed and seeded.
• 2 garlic cloves, peeled and roughly chopped
• Salt
• ½ cup of grated Queso Jaimito Cotija “Parmesan of Mexico”.
• 1 small white onion, thinly sliced
• 2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken (optional)
• 12 corn tortillas
• About 1/3 cup vegetable oil or rich-tasting pork lard
• 4 loosely packed cups sliced (1/4-inch) romaine lettuce
• 1-1/2 tablespoons vinegar (cider vinegar works nicely here)