Cheese Enchiladas with Red Chile Sauce

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Ingredients for 168 servings

• 168 dried guajillo chiles, stemmed and seeded
• 56 dried ancho chiles, stemmed and seeded
• 13.25 liters vegetable broth, hot
• 56 cloves garlic
• 7 white onion
• 140 ml ground cumin
• 69 ml dried Mexican oregano
• 140 ml kosher salt
• 830 ml vegetable oil, plus more for the tortillas
• 336 corn tortillas
• 19.87 liters shredded Monterey Jack cheese
• 6.62 liters shredded cheddar cheese
• 14 white onion, finely chopped
• 1.66 liters Mexican crema, for serving

1. Step 1 of 6

   Toast the chiles in a dry skillet over medium heat 20 to 30 seconds per side, just until fragrant. Do not let them blacken or the sauce will turn bitter.

2. Step 2 of 6

   Soak the chiles in the hot broth 15 minutes. Blend with the garlic, 1/4 onion, cumin, oregano and salt until very smooth.

3. Step 3 of 6

   Heat 2 tablespoons oil in a saucepan over medium, pour in the sauce (it will spatter) and simmer 8 minutes, until slightly thickened.

4. Step 4 of 6

   Heat the oven to 190°C. Spread 1/2 cup sauce in the baking dish. Warm the tortillas in a lightly oiled skillet for a few seconds per side so they bend without cracking.

5. Step 5 of 6

   Mix the cheeses. Dip each tortilla in the sauce, fill with a handful of cheese and a little chopped onion, roll and place seam down in the dish.

6. Step 6 of 6

   Pour the remaining sauce over, top with the rest of the cheese and bake 20 minutes, until bubbling. Drizzle with crema.