Rolled Cheese and Onion Enchiladas with Red Chile
Ingredients
1 cup Red Chile Paste
2-1/2 to 3 cups of chicken broth (preferably homemade)
4 cloves garlic, crushed and peeled
1/3 of an onion (preferably white Spanish) rough chop
1 tsp oregano
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp salt
24 corn tortillas (preferably white corn)
1/4 cup olive oil (or lard)
1/2 lb Monterrey jack cheese, grated and mixed with the cheddar
1/2 lb sharp cheddar cheese, grated and mixed with the Monterrey jack
2/3 cup red onion, diced
Instruction
Add the chile paste, chicken broth, garlic, white onion, oregano, coriander and salt to the blender and blend until you get a smooth sauce. This will give you roughly 2 quarts of red chile salsa. Pour into a 4 qt dutch oven and heat over medium heat until it begins to boil.
Remove from heat and set aside. In the meantime, heat 2 Tbsp olive oil/lard in a skillet. Lightly fry the tortillas. You do not want them fried to the point of being crisp.
Stack the tortillas and continue frying adding oil as you go
When the tortillas are fried, dredge the tortillas in the red chile salsa.
Lay flat in the baking dish. Add onions.
Next add the cheese
Now roll up into a cylinder.
Repeat and continue the process placing the rolled tortillas next to each other in the baking dish until you are finished. Notice Baby Lady likes to use smaller baking dishes. Regardless, it will take 2 baking dishes to make the full recipe so you might as well use smaller ones.
Once you have filled the baking dish with rolled enchiladas, spoon the remaining red chile salsa over the top of the enchiladas.
Sprinkle the remaining diced red onion over the top
Top with the remaining cheese
Place in a 350 F oven and cook for 30 minutes for cheese to melt and enchiladas to cook through.
Remove from oven
Serve with a shredded lettuce and diced tomato salad. Enjoy!
