Michael’s Grandma’s Enchiladas
“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
4 dried ancho chilis
1 yellow onion
4 cloves garlic
2 teaspoons cumin
2 teaspoons oregano
2 cups water or chicken Stock
2 cups chihuahua cheese
1 raw white onion, diced
8 corn Tortillas (homemade are always better!)
Step by Step:
- Toast the chilies in a dry skillet until softened. Split open and remove the seeds and core.
- Soak the chilies for about 30 mins in enough hot water to cover. Then drain.
- In a large pot, combine the chilies, onion, garlic, spices, and stock. Grab an immersion blender and make smooth puree.
- In a separate saucepan heat oil and add your chili sauce. Simmer and then salt to taste.
- Fry your tortillas but keep them soft.
- Assemble enchiladas by placing some stuffing and a bit of sauce in each tortilla and rolling it up.
- Place enchiladas in a 9x13 baking dish and top with remaining sauce.
- Bake in the oven at 350 for 30-45 mins.