Smoky Ancho Chile Enchiladas with Oaxacan Cheese

Ingredients

• 8 pieces corn tortillas
• 2 cups Oaxacan cheese, shredded
• 1 tablespoon vegetable oil

• 4 dried ancho chiles, stemmed and seeded
• 2 cloves garlic, peeled
• 1 teaspoon cumin seeds
• 1 teaspoon dried oregano
• 2 cups chicken broth
• 1 teaspoon salt

Method

1. 01
   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. 02
   Drain the chiles and place them in a blender with garlic, cumin seeds, oregano, and chicken broth. Blend until smooth.
3. 03
   Pour the sauce into a saucepan, bring to a simmer, and cook for 10 minutes. Add salt to taste.
4. 04
   Preheat the oven to 350°F (175°C).
5. 05
   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. 06
   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. 07
   Pour the remaining sauce over the enchiladas and sprinkle any remaining cheese on top.
8. 08
   Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
9. 09
   Serve hot, garnished with fresh cilantro and a side of Mexican crema if desired.