“Probably one of my favorite meals on Earth! Nope not kidding. As a kid my Grandma’s enchiladas were only made around Christmas. She would make 14 dozen at a time. I can remember eating them for weeks after. If you never had Enchiladas with a fried egg, well let’s just say you are missing out. These will take time and a lot of love. But let me tell you it's well worth it!” - Michael, Joel Gamoran’s Business Manager

Sauce:

4 dried ancho chilis
1 yellow onion
4 cloves garlic
2 teaspoons cumin 
2 teaspoons oregano 
2 cups water or chicken Stock

Stuffing: 

2 cups chihuahua cheese
1 raw white onion, diced 
8 corn Tortillas (homemade are always better!)

Step by Step:

1. Toast the chilies in a dry skillet until softened. Split open and remove the seeds and core. 
2. Soak the chilies for about 30 mins in enough hot water to cover. Then drain.
3. In a large pot, combine the chilies, onion, garlic, spices, and stock.  Grab an immersion blender and make smooth puree. 
4. In a separate saucepan heat oil and add your chili sauce. Simmer and then salt to taste.  
5. Fry your tortillas but keep them soft.
6. Assemble enchiladas by placing some stuffing and a bit of sauce in each tortilla and rolling it up. 
7. Place enchiladas in a 9x13 baking dish and top with remaining sauce.
8. Bake in the oven at 350 for 30-45 mins.