Cheese Enchiladas with Red Sauce

For my money, the overwhelming key to a good enchilada…is the sauce. Red sauce, green sauce, purple sauce…it’s the sauce that makes it or breaks it. This one is a red enchilada sauce with Monterey Jack and Cheddar cheese inside…some cotija on top. The “gravy” is easy to make, mild tasting, and would also go well on a wet burrito. Add fresh, sliced jalapeños or serranos as a garnish to spike up the heat factor. I’ve included some toppings suggestions, but add your favorites. Maybe just put the toppings in bowls on the table. When I was a kid all I wanted on top was the cheese! Have fun.

Ingredients:

• 3 tablespoons canola oil

• 2 tbsp Ancho chile powder

• 2 tbsp New Mexico chile powder

• 2 cups chicken stock

• 6 ounces (1 small can) tomato paste

• 1 tsp granulated garlic

• 1 tsp dried oregano

• 1 tsp ground cumin

• Kosher salt yo taste

• 2 tbsp unsalted butter

• 8 ounces Monterey Jack cheese, cut into 6-inch, 1-ounce rectangular blocks

• 4 ounces sharp cheddar cheese, cut into 6-inch, 1/2 ounce rectangular blocks

• 4 ounces sharp cheddar cheese, shredded

• 1/4 cup cotija, grated

• 1 small can sliced black olives

• 1/2 cup sliced green onions

• 1/2 cup tomatoes, cored, seeded, diced

• Avocado slices

• 1/2 cup sour cream, thin for drizzling

• 8 – 6 inch white corn tortillas

• 1 cup white onions, 1/4 inch dice

• Canola oil for softening the tortillas

Directions:

• In a medium sauce pan heat 2 tbsp of canola oil. When hot, add the chile powders and cook for about 30 seconds.

• Add the stock, tomato paste, granulated garlic, oregano, and cumin. Stir to combine. Bring to a simmer, reduce heat, and cook for 10 minutes. Whisk in the butter. Taste. Adjust the seasonings if needed. Hold warm.

• Heat 1/2 inch of canola oil in a small fry pan. One at a time, add the tortillas for about 10 seconds on each side. Stack together on a paper towel lined plate.

• Take two 9×9 baking dishes. Spoon some hot enchilada sauce over the bottom of each.

• Use a plate or cutting board to assemble the enchiladas.

• Place a block of Monterey Jack and a block of cheddar in the middle of the tortilla. Add 1 tbsp of diced onions and roll up the tortilla around the cheese and onions. Place seam side down in the baking dish on the sauce. Repeat with all 8 tortillas leaving a little soace between each one.

• Ladle about 2 ounces of sauce on each enchilada.

• Cover dish with foil. Bake in 375F oven for 20 minutes.

• Remove from oven. Remove foil and add 1 tbsp of grated cheddar cheese on top of each enchilada. Return to the oven, uncovered, for about 5 minutes until the cheese is melted.

• Remove from the oven and plate them.

• Sprinkle on some cotija then add whatever toppings you like.

• Topping suggestions: diced tomatoes, sliced green onions, avocado slices, thin sliced radishes, salsa, sliced jalapeños, and shredded lettuce.