Tex–Mex Cheese Enchiladas
Ingredients
- 4 cups chicken stock
- 4 large ancho chiles, stemmed and seeded
- 1 3⁄4 cups canola oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tbsp. flour
- 4 tsp. ground cumin
- 1 1⁄2 tsp. dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 12 corn tortillas
- 12 oz. Monterey Jack cheese, finely grated
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