The zesty sauce in this recipe can be used for most types of enchiladas. This should feed four to six people depending on appetites.
Instructions
Making the Sauce
1. Bring the chiles and water to a boil in a gallon-sized pot. Remove from the heat and let cool.
2. Remove the chiles from the water. Save the water for pureeing.
3. Puree the chiles and garlic in a food processor. Add enough water to the food processor to give the puree a gravy-like consistency.
4. Heat 2 tbsp. lard or canola oil in a saucepan over medium-high heat and add the flour while constantly stirring. Add chile puree, garlic powder and salt.
5. Simmer 15 minutes, stirring occasionally.
Making the Enchiladas
6. Preheat oven to 350 degrees F.
7. Heat the remaining lard or canola oil in a small saute pan over medium-high heat. Using tongs, dip a tortilla quickly in the oil and place on a sheet pan.
8. Sprinkle an ounce or two of the jack cheese in a line across the middle of the tortilla. Starting at the edge of the tortilla that is directly across from the line of cheese, roll the tortilla until it just folds over itself.
9. Place the filled tortilla with the flap down in a glass casserole dish just large enough to accommodate 12 enchiladas in a single layer. Repeat this process until all tortillas and cheese are used.
10. Pour enough chile sauce over the tortillas to just moisten the entire surface. Bake for 20 minutes uncovered.
11. Remove from oven and sprinkle with the queso cotija.
12. If desired, garnish the enchiladas with shredded iceberg lettuce, chopped plum tomatoes and chopped green onions.
Tags: food processor, lard canola, medium-high heat, over medium-high, over medium-high heat, Remove from