Red Chile Enchiladas

• 20 dried new mexico chiles
• 3 Tbsp. canola oil, plus more for frying
• 10 cloves garlic
• 1/4 c. fresh lime juice
• 1 Tbsp. ground cumin
• 2 tsp. sugar
• Salt
• 12 corn tortillas
• 2 c. grated mozzarella
• 2 c. grated sharp cheddar
• 3/4 c. finely chopped red onion
• 1/4 c. finely crumbled cotija cheese
• 3 Tbsp. creama or sour cream

1. 1. Soften chiles. Transfer chiles and 2 cups soaking water to a food processor; let cool.
2. 2. Heat oven to 450. Heat oil in a 12" skillet over medium heat. Add garlic; cook until golden brown, about 2 mins. Using a slotted spoon, transfer garlic to the food processor with the chiles; reserving oil in skillet. Puree 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.
3. 3. Pour oil into a 10" skillet over medium-high heat to 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 sme of the cheese and onion along the center of tortilla. Roll up enchilada. Arrange rolled enchilladas on a baking sheet; bake until cheese is melted, about 5 mins. Divide enchilladas between 4 plates and sprinkle with cotija cheese and drizzle with creama.

chiles, canola oil, garlic, lime juice, ground cumin, sugar, salt, corn tortillas, mozzarella, cheddar, red onion, cotija cheese, creama

Taken from www.epicurious.com/recipes/member/views/red-chile-enchiladas-51260471 (may not work)