Tex-Mex Cheese Enchiladas

Name: Tex-Mex Cheese Enchiladas
Yield: Serves 6
Cuisine: Southwest (Tex-Mex)
Ingredients: 2 dried, ancho chiles, stemmed, seeded, and torn into 1/2-inch pieces (1/2 cup); 1 tablespoon, cumin seeds; 1 tablespoon, garlic powder; 2 teaspoons, dried oregano; 3 tablespoons, vegetable oil; 3 tablespoons, all-purpose flour; , Salt and pepper; 2 cups, chicken broth; 2 teaspoons, distilled white vinegar; 12 (6-inch), corn tortillas; 1 1/2 tablespoons, vegetable oil; 8 ounces, Monterey Jack cheese, shredded (2 cups); 6 ounces, sharp cheddar cheese, shredded (1 1/2 cups); 1 , onion, chopped fine

Main Courses
Southwest (Tex-Mex)

By Christie Morrison ･ Appears in Cook's Country February/March 2014, Cook's Country TV

We hoped to duplicate Texans’ favorite comfort food—minus the processed cheese and the deep frying.

A cookbook recipe exclusively for All-Access members from Spiced

SERVES 6

TIME 1½ hours

Why This Recipe Works

This is a members' feature.