Tex Mex Cheese Enchiladas
Serves 4-6. Makes 12 enchiladas
Here in the Pacific Northwest, Tex Mex cuisine is hard to come by. Oh,
those days when Portland's Esparza reigned as a fine purveyor of the
real deal. But alas, we lost Esparza beck in 2014.
The good news is that much of what you need to make Tex Mex dishes is
easily accessible at better grocery stores.
- 2 dried ancho chiles, stemmed, seeded, and torn into ½ inch
- 1 TBS cumin seeds
- 1 TBS garlic powder
- 1 tsp dried oregano
- 5 TBS high heat cooking oil (Avocado, Extra Light Olive Oil or
- 3 TBS almond flour
- Salt and pepper to taste
- 2 cups chicken broth
- 1 oz dark chocolate
- 2 tsp distilled white vinegar
- 8 oz Monterey Jack cheese, shredded
- 6 oz sharp cheddar cheese
- 12 (6-inch) corn tortillas
- 1 onion, chopped fine
1. Toast the ancho chilies and cumin seeds in a medium-size skillet
over medium heat, stirring frequently, until fragrant, 2 to 6 minutes.
Let cool and transfer to a spice grinder. Add garlic powder and oregano
and grind to a fine powder.
2. Heat 3 tablespoons of oil in the warmed empty skillet over
medium-high heat until it's shimmering (350⁰F). Whisk in the
flour, ½ teaspoon of salt, ½ teaspoon of pepper, the ground
spice blend and cook until fragrant and slightly deepened in color,
about 1 minute. Slowly whisk in the broth, add in the chocolate and
bring to a simmer. Reduce heat to medium-low and cook, whisking often,
until the sauce has thickened, about 5 minutes. Whisk in the vinegar,
remove it from the heat and keep warm.
3. Adjust oven rack to the middle position and heat the oven to
450⁰F. Spread ½ cup of the sauce over the bottom of a 13" x
9" baking pan. Brush both sides of tortillas with the remaining cooking
oil. Stack the tortillas, wrapping the stack with moistened paper
towels, place them on a plate and microwave for 60-90 seconds, until
warm and pliable.
4. Combine the two cheeses in a bowl. Working with one warm tortilla at
a time, spread ¼ cup of the cheese mixture across the center of
the tortilla and sprinkle with a tablespoon of the onion. Roll the
tortilla tightly around the filling and place it seam-side down into
the baking pan; arranging the enchiladas in two columns across the
width of the dish.
5. Pour remaining sauce evenly over the tops of the enchiladas and
sprinkle with the remaining cheese. Cover the dish tightly with aluminum
foil. Bake until the enchiladas are heated through and the cheese is
melted, about 5-20 minutes. Let cool for 5 minutes and sprinkle with
the remaining onion and serve.