Cheese Enchiladas Featuring Corn Tortillas

12 Corn Tortillas

16 Ounces Of Room Temperature Cream Cheese (Note: Low Fat Cream Cheese Works Fine)

16 Ounces Of Shredded White Cheddar Cheese

Three Cloves Of Minced Garlic, Divided

Two Tablespoons Of Finely Chopped Scallions

A Teaspoon Of Dried Chile Powder

Four Dried Red Chiles

14 Ounces Of Tomato Puree

Two Tablespoons Of Chopped Red Onion

1/4 Cup Of White Wine

1/2 Cup Of Chicken Stock

Two Teaspoons Of Cumin

A Teaspoon Of Dried Oregano

Two Teaspoons Of Sea Salt, Divided

A Teaspoon Of Red Cayenne Pepper, Divided

Two Tablespoons Of Canola Oil

Add a cup of cold water to a sauce pan. Put the pan on high heat and bring the water to a boil. When the water begins to boil, add the dried chiles. Let the chiles sit in the water for twenty minutes. After twenty minutes, take the chiles out of the water and remove the stems and the seeds. Set the hydrated chiles aside.

Into a sauce pan, add the canola oil, the red onion, two minced garlic cloves, the oregano, the cumin, a teaspoon of sea salt, and 1/2 teaspoon of red cayenne pepper. Cook on medium heat stirring frequently for 3-4 minutes. Add the white wine. Cook for an additional two minutes. Add the tomato puree, the chicken stock, and the hydrated chiles. Cover the pot and reduce the heat to low. Cook while stirring occasionally for 40 minutes. After 40 minutes, turn off the heat. Let the mixture cool for 30 minutes and then place it into a blender. Blend the sauce until smooth. Place the sauce into a mixing bowl.

Into another mixing bowl, add the cream cheese, half of the cheddar cheese, the scallions, a minced garlic clove, the chile powder, a teaspoon of sea salt, and 1/2 teaspoon of red cayenne pepper. Mix until all of the ingredients are well incorporated.

Wrap the tortillas with a damp paper towel and microwave them for two minutes until the tortillas are pliable. Dip a tortilla into the red chile sauce so that it gets coated slightly on both sides with the sauce. Place about three tablespoons of the creamed cheese mixture in the center of the tortilla and roll the tortilla up like a cigar. Place the filled tortilla into a greased baking pan with the seam side down.  Continue this process until all of the tortillas are filled and placed side-by-side in the baking pan. Pour the remaining red chile sauce on top of the filled tortillas and spread the sauce out evenly. Top the tortillas with the remaining shredded cheese. Note: You can add more cheese on top, if desired.

Cover the baking pan with aluminum foil and bake in a preheated oven set at 350 degrees for 45 minutes.

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