Ingredients
- 2 dried ancho chiles; stemmed, seeded and torn into 1/2" pieces (1/2 cup)
- 1 tbsp cumin seeds
- 1 tbsp Garlic powder
- 2 tsp Dried oregano
- 5 tbsp vegetable oil
- 3 tbsp flour
- Salt and pepper
- 2 cups vegetable broth
- 2 tsp distilled white vinegar
- 8 ounces Monterey Jack cheese; shredded (2 cups)
- 6 ounces sharp Cheddar cheese; shredded (1 1/2 cups)
- 12 6 inch corn tortillas
- 1 onion; chopped fine
Directions
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Toast chiles and cumin in 12" skillet over medium-low heat, stirring often, until fragrant, about 2 minutes. Transfer to spice grinder and let cool for 5 minutes. Add garlic powder and oregano and grind to fine powder.
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Heat 3 tbsp oil in now empty skillet over medium-high heat until shimmering. Stir in ground chile mixture, flour, 1/2 tsp salt and 1/2 tsp pepper and cook until fragrant and slightly deepened in color, about 1 minutes. Slowly wisk in broth and bring to simmer. Reduce heat to medium-low and cook, whisking often, until sauce has thickened and measures 1 1/2 cups, about 5 minutes. Whisk in vinegar and season with salt and pepper to taste. Remove from heat and cover to keep warm.
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Adjust oven rack to middle position and heat oven to 450*. Spread 1/2 cup sauce over bottom of 13×9″ baking dish. Combine cheeses in bowl; set 1/2 cup cheese mixture aside for topping. Brush both sides of tortillas with remaining 2 tbsp oil. Stack tortillas, wrap in damp dish towel, and place on plate. Microwave until warm and pliable, about 1 minute.
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Working with 1 warm tortilla at a time, spread 1/4 cup cheese mixture across center of tortilla and sprinkle 1 tbsp onion. Roll tortilla tightly around filling, and place, seam side down, in baking dish; arrange enchiladas in 2 columns across width of dish.
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Pour remaining sauce over top to cover completely and sprinkle with reserved cheese. Cover dish tightly with greased aluminum foil. Bake until sauce is bubbling and cheese is melted, about 15 minutes. Sprinkle with remaining onion and serve.