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Thursday, March 6, 2014

Cheese Enchiladas

6:12 AM

Servings: approximately 8 enchiladas

Ingredients:

For the sauce:

3 ounces (1 bag) California chiles, dried

3 ounces (1 bag) pasilla chiles, dried

1/2 cup tomato puree

1/2 teaspoon cumin

1/2 teaspoon white pepper

1 teaspoon allspice

1/2 teaspoon oregano, dried

1/2 teaspoon vegetable base

1 teaspoon salt

1/2 teaspoon Kitchen Bouquet (an aid for gravy making..100% vegetarian…look for it in your BBQ/Tabasco sauce aisle)

6 cups water

1 tablespoon flour

2 tablespoons unsalted butter

For the enchiladas:

8 8-inch flour tortillas (feel free to use corn…I prefer flour)

12 ounces Monterey Jack cheese, shredded

12 ounces cheddar cheese, grated

1/3 cup onion, chopped

1/3 cup green onion, chopped

1/3 cup black olives, sliced

Sour cream, for garnish

Cilantro, chopped, for garnish

Instructions

1. For the sauce: In a Dutch oven or large saucepan, combine all of the sauce ingredients except for the flour and butter over medium-high heat.

2.  Bring the mixture to a boil, and reduce the heat to low.  Simmer for 1 and 1/2  hours, stirring occasionally.

3. In a saucepan over medium heat, melt the butter.

4.  Add the flour and whisk until the mixture is lightly browned and slightly thickened. ***This is a roux.

5.  Slowly add the roux to the simmering sauce and stir to combine.

6. Increase the heat to medium and boil the sauce for another 45 minutes. **If it looks like your sauce is getting too thick for your taste, add small increments of water.

7. After the 45 minutes, carefully strain the sauce, discarding the solid large pieces. Set the sauce aside.

8. For the enchiladas: Preheat the oven to 350 degrees.

9. Top each tortilla with a generous helping of cheese, roll up tightly, and arrange in a 9 x13-inch baking dish, seam-side down.**I find it helpful to warm the tortillas up in the microwave for about 10 seconds before rolling them.  They soften up this way.

10. When the baking dish is full, pour the enchilada sauce on top, followed by any additional cheese.

11.  Bake the enchiladas until the cheese is thoroughly melted, about 15 minutes or so.

12.  Garnish with onions, black olives, sour cream, and cilantro.

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