New Mexico Enchiladas with Red Chile Sauce

Just like Mama used to make.

Sauce:

8-10 dried red peppers (New Mexico, Ancho, Cascabel, etc. dried red peppers)
- break off the stems, remove loose seed, toast in frying pan over med heat 2-3 minutes, put in glass bowl
2 cups hot water
- soak chiles in hot water in glass bowl for 10 min
- move chiles to blender, add half the water and blend out all the large chunks (set aside for a bit)
1 Tbsp oil (olive, vegetable)
- heat in saucepan over med heat
1/2 small onion - chopped finely
- reduce to low heat and add onion to pan
1 Tbsp flour
- add to pan and stir until onions are soft and flour is beginning to color
- remove pan from heat, strain chile mixture into pan to remove seeds, stems, and fibers
- bring to a boil and simmer on low for 4 minutes stirring constantly. Chile will scorch easily.
1/2 tsp oregano (Mexican oregano is best)
1/2 tsp salt
- add and simmer 2 more minutes, remove from heat

Build enchiladas in a casserole pan.

18 corn tortillas
vegetable oil
1 very large red onion or 2 small red onions - chopped
4 green chiles/peppers (ancho, poblano, anaheim or green bell peppers work)
- You can use 8 oz of canned green chile but it is very mild like the bell peppers
16 oz sour cream
16 oz monterey jack cheese (mozzarella will work)
8 oz cheddar

- Toast the green chiles or peppers over a flame, a grill or under a broiler. This works best when they are charred all around.
- Toss into cold water.
- remove loose skin
- cut open and remove stem, vein and seeds (You can leave a few seeds if you want.)
- chop into 1/2 inch pieces.

- heat vegetable oil in flat pan
- dip each of 6 tortillas in hot oil, turn over once, remove quickly and arrange in casserole dish. 6 should cover bottom of pan.
- spread 1/2 of the chopped onion over the tortillas in the pan
- spread 1/2 of the green chile over the onions.
- spoon 1/2 of the sour cream around over the onions
- spread the cheddar cheese over the sour cream

Create a 2nd layer using those same ingredients: 6 tortillas, onion, sour cream but with 1/2 of the monterey jack cheese

- pour a thin layer of chile sauce over the cheese

- add another layer of tortillas (just as with the other, dipped in hot oil)
- pour on another thin layer of chile sauce
- spread the rest of the cheese over the top.
- sprinkle a bit more oregano and/or parsley over the top to make it look pretty

bake at 350F for 1 hour.

Serve with shredded lettuce, diced tomatos and additional sauce.

Some people like a fried egg added on top of their serving (on the plate not in the pan).