20 dried new mexico chiles

3 tbsp. canola oil, plus more for frying

10 cloves garlic

14 cup fresh lime juice

1 tbsp. ground cumin

2 tsp. sugar

Kosher salt, to taste

12 corn tortillas

2 cups grated mozzarella

2 cups grated sharp cheddar

34 cup finely chopped red onion

14 cup finely crumbled cotija cheese

3 tbsp. crema or sour cream


Soften chiles ,Transfer chiles and 2 cups soaking water to a food processor; let cool.

Heat oven to 450˚. Heat oil in a 12″ skillet over medium heat. Add garlic; cook until golden brown, about 2 minutes. Using a slotted spoon, transfer garlic to the food processor with the reserved chiles, reserving oil in skillet. Purée chile–garlic mixture; add lime, cumin, sugar, and salt and pulse to combine. Strain through a sieve; discard solids. Transfer chile sauce to reserved skillet; heat sauce over medium heat.

Pour oil into a 10″ skillet over medium-high heat to a depth of 1⁄2″. Using tongs and working with one tortilla at a time, dip tortilla in oil; cook until slightly crisp, about 15 seconds. Drain tortilla. Dip in chile sauce to coat, and transfer to a plate. Sprinkle some of the mozzarella, cheddar, and onions along center of tortilla. Roll up enchilada. Arrange rolled enchiladas on a baking sheet; bake until cheese is melted, about 5 minutes. Divide enchiladas between 4 plates; sprinkle with cotija cheese and drizzle with crema.


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