Tex-Mex Cheese Enchiladas | America's Test Kitchen

Ingredients

• 2 dried ancho chiles, stemmed, seeded, and torn into 1/2-inch pieces (1/2 cup)
• 1 tablespoon cumin seeds
• 1 tablespoon garlic powder
• 2 teaspoons dried oregano
• 3 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• Salt and pepper
• 2 cups chicken broth
• 2 teaspoons distilled white vinegar
• 12 (6-inch) corn tortillas
• 1 1/2 tablespoons vegetable oil
• 8 ounces Monterey Jack cheese, shredded (2 cups)
• 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
• 1 onion, chopped fine