Ingredients:
1 package california chilies or 1 package new mexico peppers
20 corn tortillas
monterey jack cheese, grated
4 cloves garlic
salt and pepper
cooking oil
2 cups water
3 pieces la abuelita mexican chocolate
2 teaspoons ground cinnamon
Directions:
Place chiles in water and boil until soft.
When chiles are soft take off stems and take out and discard seeds, being careful not to touch your eyes.
Place in blender with garlic, salt, pepper, mexican chocolate and cinammon, you may want to add a little water also.
Blend until very smooth.
Heat 2 tsp oil in a deep frying pan, when hot pour in enchilada sauce.
In a second frying pan heat more oil and fry tortillas until pliable.
When each tortilla is ready dip it in the enchilada sauce and place on a plate.
Sprinkle with cheese.
Stack another tortilla on top of the first one and continue adding tortillas and cheese.
These enchiladas are stacked like pancakes, not rolled or baked in the oven.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.