Cheese Enchiladas
INGREDIENTS
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Servings: approximately 8 enchiladas
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For the sauce:
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3 ounces (1 bag) California chiles, dried
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3 ounces (1 bag) pasilla chiles, dried
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1/2 cup tomato puree
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1/2 teaspoon cumin
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1/2 teaspoon white pepper
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1 teaspoon allspice
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1/2 teaspoon oregano, dried
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1/2 teaspoon vegetable base
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1 teaspoon salt
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1/2 teaspoon Kitchen Bouquet (an aid for gravy making..100% vegetarian…look for it in your BBQ/Tabasco sauce aisle)
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6 cups water
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1 tablespoon flour
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2 tablespoons unsalted butter
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For the enchiladas:
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8 8-inch flour tortillas (feel free to use corn…I prefer flour)
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12 ounces Monterey Jack cheese, shredded
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12 ounces cheddar cheese, grated
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1/3 cup onion, chopped
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1/3 cup green onion, chopped
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1/3 cup black olives, sliced
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Sour cream, for garnish
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Cilantro, chopped, for garnish
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