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         Title: Enchiladas De Chile Colorado (Red Chile Enchiladas)   
    Categories: Mexican   
         Yield: 12 Enchiladas   
      
        12    Corn tortillas   
         4 c  Water; hot   
         4    Dried ancho chiles; up to 6,   
              - washed   
         1 lb Sharp Cheddar; grated,   
              - reserve 1 c   
         2    Onions; chopped   
       1/2 c  Oil   
         2 tb Flour   
         6 tb Oil or bacon drippings   
         1 cl Garlic; pressed   
       1/2 sm Onion; chopped   
         2 tb Cilantro; chopped   
      
     Sauce:   
      
     Simmer dried chiles in saucepan for about 5 minutes--drain, reserving   
     water. Peel, seed, and devein chiles, put in a blender along with the   
     garlic, onion, and cilantro--mix, adding reserved water to form a soft   
     paste. Heat 2 tb oil in a large, heavy skillet, add the chile paste   
     mix, and cook about 3 minutes over a low heat. Stir in flour and hot   
     water, continue to cook, until sauce is slightly thickened--stirring   
     often.   
      
     In another skillet, heat oil and fry tortillas individually 20 to 30   
     seconds on each side, then drain. They should be soft enough to roll.   
     Dip each fried tortilla in sauce and remove. Starting at one end add   
     an ample row of cheese and then a little onion, roll toward unfilled   
     edge. In a 2 qt baking dish, arrange enchiladas in one layer, seam   
     side down. Pour remaining sauce over all and sprinkle with the cup of   
     reserved cheese and a few chopped onions. Heat for about 20 minutes   
     at 350?F.   
      
     Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995   
      
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