Growing up my dad would make these incredible enchiladas as a tribute to his childhood in New Mexico. I have modified the recipe somewhat as native New Mexicans have a spice tolerance that leave others running for milk. However if you feel up to braving the fire simply increase the number and add some green hatch chiles.
1 pkg dried red New Mexico chiles
1 pkg uncooked corn tortillas
bag of shredded cheese (I used nacho blend)
large white onion
Bring two cups of water to a boil. Remove the stems and deseed six dried chiles and add them to pot of water. Turn off the heat and let them sit for twenty minutes to rehydrate.
While the chiles are doing their thing finely chop the onion and jalapeño. Add the cheese, jalapeño, and onion to a bowl and set aside. Preheat the oven to 375 degrees. Pour the hydrated chiles and water into a blender once blended together pour the mixture into a pie tin.
Place some paper towels on a plate and set next to the stove. Pour some vegetable oil into a cast iron skillet and place over medium heat. Carefully place your tortillas in the oil. You don’t want them to cook all the way through I find that a 5 “mississippi” count on each side works perfectly. Move tortillas to the plate with paper towels to drain.
I recommend wearing gloves for this next part (just know that my father is mentally screaming “sissy” right now). Dip your tortilla into the sauce lay on a cutting board fill with a small fistful of cheese mixture roll tight and place seam down in a glass casserole dish. Sprinkle cheese mixture on top of the rolled enchiladas and place in the oven for about twenty minutes.
I love to just toss some Guacamole on top and scarf them down. Padre likes to top it with an over easy egg, which is delicious, then proceeds to douse the enchilada with some habanero hot sauce and breathe fire. No matter how you dress them these enchiladas are one of the ultimate comfort foods.