INGREDIENTS
20 dried new mexico chiles
3 tbsp. canola oil, plus more for frying
10 cloves garlic
1⁄4 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
3⁄4 cup finely chopped red onion
1⁄4 cup finely crumbled cotija cheese
3 tbsp. crema or sour cream
2 cups shredded chicken (optional for chicken enchiladas)
INSTRUCTIONS
1. Soften chiles (see how to soak chiles below). Transfer chiles and 2 cups soaking water to a food processor; let . . .
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