Tex–Mex Cheese Enchiladas
Corn tortillas dipped in red chile sauce, stuffed with Monterey Jack, and baked with more sauce and cheese on top, then scattered with chopped onions.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Blender
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- Skillet
- Baking dish
- Tongs
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- Stove
- Chef's knife
- Cutting board
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
- freshly ground black pepper
- 12 corn tortillas
- 12 oz. Monterey Jack cheese, finely grated
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