Smoky Cheese Enchiladas (Crushed Chipotle Chili) | Williams Sonoma

Ingredients

• 2 cups low-sodium chicken broth, heated to boiling
• 6 New Mexico chilies, seeded and torn into small pieces
• 2 Tbs. corn or canola oil, plus more for frying
• 1/2 white onion, chopped
• 2 large garlic cloves, minced
• 1 can (28 oz.) whole tomatoes with juices
• 2 tsp. chopped fresh oregano
• 1/2 tsp. ground cumin
• Sea salt, to taste
• 3 cups shredded white cheddar cheese
• 1 bunch green onions, white and light green portions, minced
• 1 tsp. crushed chipotle chili, or to taste
• 12 corn tortillas, each 8 inches in diameter
• 8 oz. queso fresco cheese, crumbled