- Cook Time: 30 Minutes
- Yield: 4 Servings
- ¾ c. vegetable oil, separated
- 4 garlic cloves, halved
- ½ medium onion, roughly chopped
- 1 tsp. fresh thyme
- 4 bay leaves
- 6 peppercorns
- 2 c. tomato puree
- 28 oz. Medium Red Chile Sauce
- 2 tsp. salt
- 12 corn tortillas
- 3 c. Monterey Jack or mozzarella cheese, shredded
- 1⁄3 c. sour cream
- ¼ c. scallions, diced
- Preheat oven to 350 degrees.
- In a medium sauce pan, heat 2 tablespoons of oil on medium high. Add garlic, onion, thyme, bay leaves and peppercorns. Stir and cook for about 5 minutes until onion is translucent.
- Pour cooked spice mixture into blender, add red chile sauce and puree until smooth.
- Heat two tablespoons oil in the same sauce pan on medium high heat; add enchilada sauce mixture, tomato puree, salt and 1 cup water. Bring to a boil and cook for about 5 minutes until thickened. Adjust seasoning if needed.
- In a skillet, heat ½ cup of oil over a medium heat; cook tortillas for about 5 seconds on each side.
- Place cooked tortilla on a baking sheet, add ¼ cup shredded cheese to center, roll (seam side down), and continue with rest of tortillas and filling.
- Pour remaining sauce over enchiladas and sprinkle cheese on top.
- Bake for about 10 minutes or until cheese is bubbling; allow to cool.
- Before serving, drizzle with sour cream and top with scallions.