Ingredients (best from authentic Mexican stores)
- New Mexico Chiles
- Cheddar Cheese
- Soak the beans overnight, then cook with onions and salt and simmer for four hours
- Take off tops of the chilies and take all seeds out (your hands will get hot -- don't touch your face!)
- Wash chilies once (to get more seeds out, dirt off) and let soak in water until soft, around half an hour
- Pour some Crisco in pan and turn on the heat to medium. Dip the tortillas in on each size for around 10 seconds (brown around the edges = too dry). Let the remaining oil drip back into the pan before layering the tortillas on paper towels to drain.
- Prepare a lot of garlic cloves. Put 5 cloves and some chilies into a blender and liquefy. Use a strainer to get the remaining skins and seeds out (ideally, with the funky strainer that Victoria had).
- Put strained chili juice into pan and heat it -- add salt and flour (for thickening) to taste.
- Dip tortillas in juice in pan and layer them on a cookie sheet.
- Put chopped onions and graded cheese on tortillas, repeat 3x (3-layer enchiladas), pour chili juice on top if too dry.
- Put enchiladas in oven for approximately 10 minutes, or until ready.
- Serve the beans on the side.