Smoky Cheese Enchiladas (Crushed Chipotle Chili)
Smoky Cheese Enchiladas (Crushed Chipotle Chili) Crushed chipotle chili adds an enticing smoky flavor and gentle layer of heat to these enchiladas, which are
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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
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