Cheese Enchiladas with Chile Gravy

• 8 ancho chiles, stemmed and seeded
• 1 pasilla chile, stemmed and seeded
• 5 cloves garlic
• 1/4 cup vegetable oil (or lard, for real Tex-Mex authenticity)
• 1/4 cup all-purpose flour
• 2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon dried Mexican oregano
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• Pinch of sugar
• 2 cups chicken stock
• 2 (15-ounce) cans plain tomato sauce
• 24 corn tortillas
• 1 cup vegetable oil
• 2 cups shredded sharp Cheddar cheese (about 3/4 pound)
• 3 cups shredded Monterey Jack cheese (about 3/4 pound)
• 3 large yellow onions, diced, for garnish

1. TO MAKE THE CHILE GRAVY: Place the ancho and pasilla chiles in a large bowl and cover with hot water.
2. Use a plate or small bowl to weigh down the chiles, keeping them submerged.
3. Soak them until softened, about 15 minutes.
4. Drain the chiles, reserving 1 1/2 cups of the soaking water.
5. In a large skillet set on low heat, brown the garlic cloves, shaking occasionally, about 10 minutes.
6. Puree the garlic, softened chiles, and the 1 1/2 cups reserved chile soaking water in the jar of a blender or the work bowl of a food processor fitted with the metal blade.
7. Use a wooden spoon to push the pureed chiles through a strainer and into a bowl.
8. In the skillet used to brown the garlic, stir together the 1/4 cup vegetable oil and flour until smooth and cook over medium heat, stirring constantly until the mixture turns a light brown, 5 to 6 minutes.
9. Stir in the cumin, chili powder, oregano, salt, black pepper, sugar, pureed chiles, chicken stock, and tomato sauce and simmer until the sauce thickens and the flavors meld, about 15 minutes.
10. TO MAKE THE CHEESE ENCHILADAS: Preheat the oven to 400F.
11. Grease a 9 by 13-inch baking dish with butter or vegetable oil.
12. Warm the 1 cup vegetable oil in a large skillet set over low heat.
13. Using tongs, dip the tortillas, 1 at a time, into the vegetable oil to soften; drain on paper towels.
14. In a large bowl, stir together the shredded cheeses.
15. Fill the center of each tortilla with about 3 tablespoons cheese, roll it up, and place it, seam side down, on the prepared baking dish.
16. Repeat with the remaining tortillas, arranging them close together in 1 layer.
17. Cover the enchiladas with the chile gravy.
18. Sprinkle with 1/4 cup of the leftover shredded cheese.
19. Bake until hot and bubbling, about 15 minutes.
20. Serve with diced onion scattered over the top.
21. Enchiladas can be filled with shredded, seasoned meat or beans, with or without the cheese.
22. Other possible additions include chopped black olives, chopped green onions, or just about anything that sounds good to you.
23. For a lighter, thinner sauce substitute 30 ounces tomato juice for the tomato sauce.
24. The chile gravy can be made up to 3 days ahead and refrigerated, or frozen for up to 3 weeks.
25. The enchilada casserole can be made, but not baked, up to 1 day ahead and refrigerated.
26. Add 5 minutes to the baking time if taking the casserole straight from refrigerator to oven.

chiles, chile, garlic, vegetable oil, allpurpose, ground cumin, chili powder, oregano, kosher salt, freshly ground black pepper, sugar, chicken stock, tomato sauce, corn tortillas, vegetable oil, cheddar cheese, shredded monterey jack cheese, yellow onions

Taken from www.epicurious.com/recipes/food/views/cheese-enchiladas-with-chile-gravy-382646 (may not work)