Jalisco Style Enchiladas - Enchiladas Tapatias

• Sauce
• 6 chilies, roasted, seeded and peeled (poblanos preferred)
• 3 tomatoes, roasted and peeled
• 1 small white onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 tablespoon vegetable oil, plus enough to soft-fry the tortillas
• 1/2 cup milk
• 1/2 cup cream
• 1 tablespoon white tequila (optional)
• salt
• Enchiladas
• 12 corn tortillas
• 3 avocados, peeled and sliced
• 1/4 lb queso fresco or 1/4 lb farmer cheese, crumbled
• lettuce, shredded
• radish, sliced

1. Cut 3 of the roasted poblano chilies into strips and reserve them for the enchilada filling.
2. Place remaining chilies, tomato, onion and garlic; puree in blender or food processor, adding water as necessary.
3. Heat the oil in a saucepan, add the tomato-chili puree and cook over medium heat for 5 minutes, stirring occasionally.
4. Add the milk, cream, tequila if using, and salt to taste.
5. Cook until the sauce thickens enough to coat a spoon.
6. In a skillet, heat just enough oil to soft-fry the tortillas until soft.
7. Drain on absorbent paper or paper towels.
8. Dip each tortilla in the sauce; place it on a plate and place on each one a few avocado slices, some crumbled cheese and a few reserved chili strips.
9. Roll moistened tortilla around the filling.
10. Place rolled tortillas on plates, top with sauce and garnish with shredded lettuce and sliced radishes.

sauce, chilies, tomatoes, white onion, garlic, vegetable oil, milk, cream, white tequila, salt, enchiladas, corn tortillas, avocados, queso fresco

Taken from www.food.com/recipe/jalisco-style-enchiladas-enchiladas-tapatias-384618 (may not work)