Stove Top Cheese Enchiladas - Pampered Chef

• For the Enchilada Sauce
• 6 pasilla chiles, stemmed and seeded
• 4 cups water
• 1 medium onion
• 1 plum tomato
• 1 (14 1/2 ounce) can chicken broth
• 1 garlic clove, peeled
• 1 teaspoon salt
• 1 teaspoon sugar
• For the Enchiladas
• 24 (6 inch) corn tortillas
• 1/2 large onion
• 1 1/2 lbs monterey jack cheese

1. For sauce, place chiles and water into Large Micro-Cooker(R); microwave, covered, on HIGH 6-8 minutes or until chiles are softened. Drain. Coarsely chop onion using Santoku Knife. Add remaining sauce ingredients to blender; blend until smooth. Press sauce through Strainer into (2-qt.) Saucepan using Classic Scraper. (Discard fibrous strings.) Bring sauce to a boil. Reduce heat to low; cook 3-5 minutes or until heated through.
2. Meanwhile, for enchiladas, place tortillas in dry Large Micro-Cooker(R); microwave, covered, on HIGH 2 minutes or until softened. Chop onion. Reserve 1 cup of the cheese for garnish. Add onion and remaining cheese to Stainless (4-qt.) Mixing Bowl; mix well.
3. Place about 2 tbsp cheese mixture onto each tortilla. Roll up tortillas and place seam side down on Double Burner Griddle. Pour sauce evenly over enchiladas. Top with reserved cheese. Tent with foil; cook over medium heat 5-7 minutes or until cheese is completely melted and enchiladas are heated through. Serve on Simple Additions(R) Small Square Plates.
4. Cook's Tips: This recipe can be made on the Large Bar Pan. Preheat oven to 450u0b0F Assemble enchiladas as directed and place onto pan; tent with foil sprayed with nonstick cooking spray. Bake 10 minutes or until cheese is melted.

enchilada sauce, chiles, water, onion, tomato, chicken broth, garlic, salt, sugar, corn tortillas, onion, cheese

Taken from www.food.com/recipe/stove-top-cheese-enchiladas-pampered-chef-329020 (may not work)