Enchiladas de Cuitlacoche y Queso Oaxaca

Ingredients

Salt

to taste

Black pepper

to taste

Vegetable oil

2 tablespoons

Cilantro

1/4 cup, chopped

Chipotle peppers in adobo sauce

2 peppers, chopped

Garlic

2 cloves, minced

Onion

1 medium, diced

Tomatoes

3 medium, diced

Corn tortillas

12

Oaxaca cheese

2 cups, shredded

Cuitlacoche

1 cup, cooked

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent, approximately 5 minutes.
3. Add the diced tomatoes and chopped chipotle peppers to the skillet. Continue to cook for another 5 minutes, until the tomatoes soften.
4. Transfer the skillet's contents to a blender or food processor. Blend until a smooth sauce forms.
5. Return the sauce to the skillet and let it simmer for 10 minutes. Season with salt and black pepper according to preference.
6. In a separate skillet, heat a small amount of vegetable oil over medium heat. Dip each corn tortilla into the sauce, lightly coating both sides, then cook in the skillet for about 30 seconds on each side until they soften.
7. Remove the tortilla from the skillet, fill with a spoonful of cooked cuitlacoche and a sprinkle of shredded Oaxaca cheese, then roll up the tortilla. Place it seam-side down in a baking dish.
8. Repeat the process with the remaining tortillas, cuitlacoche, and cheese.
9. Pour the remaining sauce over the enchiladas in the baking dish and sprinkle with additional shredded Oaxaca cheese.
10. Bake for 15-20 minutes, until the cheese is melted and bubbly.
11. Remove from the oven, garnish with chopped cilantro, and serve hot.