Ingredients:
8 ounces jalapeno jack cheese, grated
8 ounces cheddar cheese, grated
2 ounces queso fresco
1 tablespoon olive oil
2 cups sweet onions, large diced
2 teaspoons ground coriander
1 tablespoon ground cumin
hot sauce, to taste
salt and pepper, to taste
8 corn tortillas
1 tablespoon olive oil
1 cup onions, diced
1 tablespoon jalapenos, fine diced
1 tablespoon minced garlic
1/2 tablespoon chipotle chiles in adobo
1 cup roasted tomatoes, chopped
1 1/2 cups stock or 1 1/2 cups water
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon oregano
1/2 teaspoon cinnamon
salt and pepper, to taste
Directions:
Filling:.
In a saute pan over medium heat, saute diced onion in oil until tender and slightly colored — 4-6 minutes.
Season with coriander, cumin, hot sauce and S&P.
Let onion mix cool to room temperature, and hold to fill enchiladas.
Combine all the cheese except 2 oz each of the jack and cheddar with the onion mixture, fold together well.
Slightly warm the tortillas in a warm saute pan to make them flexible, and put about 2/3 cup of the cheese mix on each tortilla and roll them up.
Place the rolled tortillas in a lightly oiled casserole dish in a single layer.
Sauce:.
In a 2 quart sauce pot over medium heat, cook onions in oil until tender — 3-5 minutes.
Add diced jalapeno and garlic and cook 2 minutes more.
Add tomatotes, stock and all seasonings; let simmer 15 minutes.
Puree and strain the sauce and hold for service.
To assemble the dish:.
Preheat oven to 350 degrees.
Ladle sauce over the enchiladas in the casserole dish, top with the remaining cheese.
Bake covered for 15-20 minutes, until hot thoughout and cheese is well-melted.
Serve hot.
Servings: Serve
Time preparation: 30 min.
Time total: 50 min.