Smoky Ancho Chile Enchiladas with Oaxacan Cheese

Ingredients

Instructions

1. 1 Heat a skillet over medium heat and toast the ancho chiles until fragrant, about 1-2 minutes per side. Transfer to a bowl and cover with hot water, letting them soak for 15 minutes.
2. 2 Drain the chiles and place them in a blender with garlic, cumin seeds, oregano, and chicken broth. Blend until smooth.
3. 3 Pour the sauce into a saucepan, bring to a simmer, and cook for 10 minutes. Add salt to taste.
4. 4 Preheat the oven to 350°F (175°C).
5. 5 Heat the vegetable oil in a skillet over medium heat. Lightly fry each tortilla for about 10 seconds on each side until pliable. Drain on paper towels.
6. 6 Dip each tortilla into the warm ancho sauce, then fill with shredded Oaxacan cheese. Roll up and place seam-side down in a baking dish.
7. 7 Pour the remaining sauce over the enchiladas and sprinkle any remaining cheese on top.
8. 8 Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
9. 9 Serve hot, garnished with fresh cilantro and a side of Mexican crema if desired.