Enchiladas

Name: Enchiladas
Yield: makes 8 servings
Ingredients: 1 cup corn, grapeseed, or other neutral oil; 5 garlic cloves, peeled; 1 onion, peeled and quartered; 4 tomatoes, cored and quartered; 6 dried mild chiles, like guajillo or California, stemmed and seeded; 2 teaspoons ground cumin, plus more to taste; Salt and black pepper to taste; 1 quart chicken stock, preferably homemade (page 160); About 2 cups cooked, shredded chicken; Forty 5-inch corn tortillas; 1 cup queso Chihuahua (page 85), or shredded Cheddar or Monterey Jack cheese

December 14, 2011

This is a classic taqueria dish that is even better when made at home. Although the preparation takes some time, enchiladas are delicious and fun for parties or potlucks. You can fill and roll the tortillas ahead of time and then top with the sauce and cheese and bake immediately before serving. To make cheese enchiladas, omit the chicken and fill the tortillas with cheese; pour the sauce over all and proceed.

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