- Toast the chiles in an oven at 200ºF for 5 to 10 minutes. Stir frequently so they do not burn. Remove the seeds and stems.
- Put the chiles and 3 cups of water into a medium pan. Simmer for 15 minutes.
- Put half the chiles with some of the cooking water into a blender. Puree
and then strain. Discard the peels and seeds. Repeat with the other half of the chiles.
- Heat oil in medium saucepan. Add flour and brown for one minute.
- Add strained chile, the remaining cooking water and 1 additional cup of water.
- Add salt, oregano and garlic. Simmer for 15 minutes.
- Break tortillas into strips and divide into thirds. Add the tortillas to
the pan (and the meat) and cook until heated through, stirring with a spoon from time to time.
- Sprinkle the cheese over the enchiladas. Cover the pan and cook until the
cheese has melted. Serve immediately.
Note: For a quick sauce, use frozen red chile puree instead of soaked dried
chiles. Defrost the frozen chile and follow steps 4 through 8 of the recipe.
From Flavors of Fiesta by University of Illinois Extension