Three Cheese Enchiladas Recipe

Preparation

1. 1

   Make the Ancho-Chili Gravy

   Start by removing the stems and seeds from the dried ancho chilies. Place them in a saucepan with the vegetable broth and bring to a simmer. Cook for about 15 minutes until the chilies are soft.

2. 2

   Blend the Gravy

   Transfer the chilies and broth to a blender. Add minced garlic, cumin, cinnamon, salt, black pepper, and lime juice. Blend until smooth. Set aside.

3. 3

   Prepare the Enchiladas

   Preheat the oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Slightly fry each corn tortilla for about 10 seconds on each side to soften them.

4. 4

   Fill the Tortillas

   Spread a layer of refried beans on each tortilla, then add a mix of cheddar, Monterey Jack, and queso fresco cheeses. Roll them up and place them seam-side down in a baking dish.

5. 5

   Top with Gravy

   Pour the ancho-chili gravy over the rolled enchiladas, ensuring they are fully covered. Sprinkle any remaining cheese on top.

6. 6

   Bake

   Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

7. 7

   Serve

   Let the enchiladas cool for a few minutes before serving. Enjoy your delicious three cheese enchiladas with extra gravy on the side!