Tex-Mex Cheese Enchiladas

Name: Tex-Mex Cheese Enchiladas
Yield: Serves 6
Cuisine: Southwest (Tex-Mex)
Ingredients: 2 dried, ancho chiles, stemmed, seeded, and torn into 1/2-inch pieces (1/2 cup); 1 tablespoon, cumin seeds; 1 tablespoon, garlic powder; 2 teaspoons, dried oregano; 3 tablespoons, vegetable oil; 3 tablespoons, all-purpose flour; , Salt and pepper; 2 cups, chicken broth; 2 teaspoons, distilled white vinegar; 12 (6-inch), corn tortillas; 1 1/2 tablespoons, vegetable oil; 8 ounces, Monterey Jack cheese, shredded (2 cups); 6 ounces, sharp cheddar cheese, shredded (1 1/2 cups); 1 , onion, chopped fine

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Appears in Cook's Country February/March 2014, Cook's Country TV

Main Courses

Southwest (Tex-Mex)

We hoped to duplicate Texans’ favorite comfort food—minus the processed cheese and the deep frying.

SERVES6

TIME1½ hours

has video

WHY THIS RECIPE WORKS

Unlike their Mexican kin, Tex-Mex enchiladas have no meat and no tomatoey sauce. Instead, a smoky chile gravy provides the bulk of flavor in the dish. Dried ancho chiles, along with cumin, garlic, and oregano, are the perfect backbone for o...

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