Cheese Enchiladas

Name: Cheese Enchiladas
Yield: Serves 4–6
Ingredients: Sea salt; Corn or canola oil for frying; 12 corn tortillas, 8 inches (20 cm) in diameter; ¾ cup (3 oz/90 g) chopped white onion; 2 tsp chopped fresh oregano; 1 can (28 oz/875 g) whole tomatoes, with juice; ⅓ cup (2 oz/60 g) sliced olives (optional); ½ tsp each ground cumin and chipotle chile powder; ¾ lb (375 g) Cotija cheese, crumbled; 6 green onions, minced; 4 cloves garlic, minced; 3 cups (12 oz/375 g) shredded Monterey Jack or mild Cheddar cheese; 2 cups (16 fl oz/500 ml) low-sodium beef broth, heated to boiling; 5 ancho chiles

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

I first learned to make enchiladas from scratch when I was eleven, and I always make my own sauce using ancho chiles. As far as I’m concerned, the cheesier the better. Cotija, a crumbly, hard Mexican cheese, mixed with Jack or Cheddar yields the best results.

Ingredients

2 cups (16 fl oz/500 ml) low-sodium beef broth, heated to boiling
5

Main course
Gluten-free

Method

In a heatproof bowl, combine the hot broth and chiles and let stand until the chiles are soft, 8–10 minutes. Drain, reserving the broth. Seed the chiles and coarsely chop.

In a frying pan over medium-high heat, warm 2 tablespoons oil. Add the onion and cook until translucent, 2–3 minutes. Ad