Red Chile Enchiladas
Recipe from http://www.saveur.com/article/Recipes/Red-Chile-Enchiladas

20 pepper, anaheim (dried, original called for New Mexico)
3 Tbsp oil, vegetable (plus more for frying)
10 clove garlic
¼ C lime juice
1 Tbsp cumin
2 tsp sugar
salt, kosher to taste
12 tortillas, corn
2 C cheese, mozzarella (grated)
2 C cheese, cheddar (grated)
¾ C onion, red (finely chopped)
¼ C cheese, cotija (crumbled)
3 Tbsp sour cream


Instructions

  1. Soak chiles to re-hydrate (possibly just use fresh?)

  2. Heat oven to 450F

  3. Saute garlic in oil until starting to turn brown

  4. Put garlic and chiles in food processor; puree.

  5. Add lime, cumin, sugar, and salt to puree; pulse to combine

  6. Press through a sieve to just get the juices, heat in same skillet over medium-high.

  7. Pour 1/2 inch of frying oil into 10" skillet over medium high

  8. Fry tortillas about 15 seconds, drain, and dip in chile sauce to coat.

  9. Fill with cheeses and onions, roll up, and arrange in a baking pan.

  10. Bake until cheese is melted, about 5-10 minutes, top with sour cream and cotija to serve.

Tags: Latin American