Cheese Enchiladas

I used to make enchiladas using basic canned sauce, but the salt is unbelievable! I tried a recipe from Tyler Florence from Food Network, but the chilis he called for were way too hot, and completely ruined the taste. This is my new recipe, which I made up, and tried out tonight. I really liked it (as did James!). It isn't gourmet by any stretch, and definitely not authentic, but definitely a keeper! The sauce has a great smoky flavor from the chilis, and a great aftertaste of warmth. Leave me a comment if you try it out! Seasoning and amount of cheese is a guideline - adjust as necessary.

Cheese Enchiladas

Sauce:
2 T. Canola or Vegetable Oil
3/4 Medium Onion, Diced
3 Cloves Garlic
3 - 8 oz. cans of Tomato Sauce
1 - 14 oz. can of Chicken Broth
1-2 T. Cumin
1 t. Chili Powder
1 t. Oregano
1 t. Basil
1 t. Parsley
1-4 Chipotle Peppers (found in Mexican food section in a can with Adobo Sauce) - Rinsed, Seeded, and Minced (Do not use Adobo Sauce)

Enchiladas:
Corn Tortillas
2-3 cups of Cheese (Mexican Blend, Cheddar, etc)
3/4 Medium Onion
Canola or vegetable oil for frying

In medium saucepan, heat canola or vegetable oil until hot. Saute onions until translucent - about 8 minutes. Add garlic and saute 1-2 minutes. Add all other ingredients for sauce. When adding chipotle peppers, start with a small amount, and increase as necessary. They bring a lot of heat. Bring to a boil, and simmer for as long as possible, but at least 30 minutes.

Meanwhile, in a large skillet, add oil to a level of about 1/2". Heat on medium high heat. Fry tortillas for about 30 seconds on each side, or just until crisp. Place on paper towels to drain. (Frying keeps them from breaking apart, and keeps them crunchier later on).

To assemble enchiladas, first ladle enough sauce to coat bottom of a 9 x 13 glass dish. Take a fried tortilla, and dip into sauce mixture. Place in glass dish. Put cheese down the middle, sprinkle with onions, and a small spoonful of sauce. Fold sides under. Continue assembling, layering enchiladas right next to each other. When your pan is full (about 12 enchiladas), top with remaining sauce, and cheese. Cover with foil, and bake for 25 minutes at 350. Remove foil and bake for an additional 5-10 minutes, until cheese is bubbling.