Cheese Enchiladas with Red Chile Sauce
2 tbsp. vegetable oil
1 cup chopped onion
2 cloves garlic, minced
2 tsp. chili powder
1 tsp. ground cumin
2 cans (8 oz. each) tomato puree
1 tsp. salt
1/4 cup tequila
Heat the oil in a medium size saucepan over medium-high heat. Add the onion and saute for 2 minutes or until the onion has softened slightly. Add the minced garlic, chili powder and cumin. Cook, stirring, for 1 minute. Be careful not to burn the spices.
Lower the heat to medium and add the tomato puree, salt and tequila. Stir thoroughly then simmer for 20 minutes. Taste and adjust seasoning if desired. Allow the sauce to cool then transfer to an airtight container if not using immediately. The sauce can be refrigerated for up to 2 days and frozen for up to 1 month. Makes 2-1/2 cups of sauce.
2-1/2 cups red chile sauce, divided (recipe above)
1-1/2 cups finely shredded cheddar cheese, divided
1 cup finely shredded jack cheese, divided
1/2 cup sour cream
12 corn tortillas, 6-inches in diameter
Coat the bottom and sides of a 9x13-inch glass baking dish with nonstick cooking spray. Spread 1/4 cup of the sauce over the bottom of the dish.
In a small mixing bowl, combine 1 cup of the shredded cheddar cheese, 1/2 cup of the shredded jack cheese and the sour cream.
Dip a tortilla in the chile sauce to soften. Place the softened tortilla on a flat surface and spread 3 tablespoons of the cheese mixture down the center. Roll up the tortilla and place seam side down in the prepared baking dish. Repeat with the remaining tortillas and cheese mixture.
Spread the remaining chile sauce evenly over the top of the rolled tortillas and sprinkle the top with the remaining shredded cheeses. Bake at 350 degrees F. for 25 to 30 minutes until the cheese is bubbling and beginning to brown. Makes 6 servings.