Cheese Enchiladas

Last week I had a craving for cheese enchiladas. I had a package of corn tortillas in the fridge, and I wondered if I could make something from scratch that would be a little more satisfying then the normal flour tortillas baked with red sauce from a jar. Here’s what I came up with.

Enchildada Sauce

3 dried Guajillo chiles
3 cloves garlic
1/4 cup cilantro
1 tsp Mexican Oregano
1 can diced tomatoes
salt and pepper to taste

Heat a heavy dry skillet over medium heat. Add the peppers and toast on all sides until slightly darkened. Place peppers in a small saucepan with garlic and water to cover. Boil peppers for 5 minutes until soft.

Put all ingredients in a blender and puree. Add a small amount of the chile boiling liquid to smooth out the sauce if needed.

I found the enchilada sauce to be an improvement over most store bought enchilada sauce. Now to improve on the basic bag of Krafty “Mexican” shredded cheese. I found a bag of “Queso Quesadilla” at my local grocery store. The name cracks me up, and I hoped it would add some authenticity. It reminds me of Monterrey Jack, but with a little more bite.

Enchilada Filling
2 cups shredded Queso Quesadilla
1/2 cup sour cream or Crema Fresca
1 tsp Mexican oregano
1 egg, beaten

Combine all ingredients in a large bowl and stir to blend

Most enchilada recipes call for flour tortillas, but I wanted to use corn tortillas, and I happened to have a bunch of taco size tortillas from La Perla in my fridge. Unfortunately, when I started wrapping them up, they crumbled and fell apart. In order to get them to stay together, I had to fry them briefly in a skillet, just like making tacos.

Enchilada Assembly
10 +/- corn tortillas
Small amount of vegetable oil

Preheat oven to 350.

Pour about 1/3 of the sauce into a square glass baking dish.

Heat the oil in a skillet over medium heat. Fry the tortillas one at a time until pliable. Roll up a small amount of filling in the tortilla and place in the baking dish. Repeat until all filling is used up and the baking dish is covered. Pour the remaining sauce over the enchiladas, and top with a couple handfuls of shredded cheese.

Bake the enchiladas until heated cheese is bubbly and starting to brown, 20-25 minutes.

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