Monday, December 26, 2011


Ingredient List

Serves 6


• 1 Tbs. olive oil

• 1 small onion, chopped (1 cup)

• 3 cloves garlic, minced (1 Tbs.)

• 2½ oz. dried New Mexican chilies, halved, stemmed, and seeded

• 4 medium tomatoes, chopped


• 6 Poblano or Anaheim chilies

• 1 Tbs. olive oil

• ½ cup chopped onion

• 2 cloves garlic, minced (2 tsp.)

• 1½ cups queso fresco

• ½ cup shredded Monterey Jack cheese, divided

• 2 Tbs. chopped cilantro, plus more for garnish

• 12 6-inch corn tortillas


1. To make Sauce: Heat olive oil in saucepan or Dutch oven over medium heat. Sauté onion and garlic in oil 5 to 7 minutes, or until soft. Add dried chilies, and sauté 3 minutes more. Stir in tomatoes and 2 cups water. Season with salt and pepper, and simmer 10 to 15 minutes, or until chilies are soft. Remove from heat, cool 5 minutes, then purée in blender or food processor until smooth.

2. To make Enchiladas: Preheat oven to broil. Place poblano chilies on baking sheet, and broil 15 to 20 minutes, or until blackened on all sides, turning often. Cool in covered bowl, then peel off skins and remove seeds. Chop chilies into 1/4-inch pieces.

3. Preheat oven to 375°F. Heat olive oil in skillet over medium heat. Sauté onion and garlic in oil 3 to 5 minutes, or until soft. Transfer to mixing bowl, and add queso fresco, 1/4 cup Monterey Jack cheese, cilantro, and chopped chilies.

4. Spread tortillas on baking sheet. Warm 3 minutes in oven to soften.

5. Spread 1 cup sauce over bottom of 13- x 9-inch baking dish. Divide cheese mixture among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining Sauce, and sprinkle with remaining Monterey Jack cheese. Bake 15 to 20 minutes, or until Sauce is bubbly and cheese is melted. Sprinkle with cilantro before serving.

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