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1
To make the sauce, pour boiling water over the ancho chiles and set aside.
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2
Warm the olive oil in a cast iron pan and saute the onion and garlic until browned and tender.
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3
Drain the ancho chiles, and add the chiles to a blender along with the sauteed onions and the rest of the ingredients.
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4
Puree until smooth.
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5
Thin the sauce as needed with more broth.
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6
Taste and adjust the seasoning with salt and chile powder as needed.
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7
Set aside or refrigerate until ready to use.
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8
In a frying pan, warm 1 tablespoon of olive oil.
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9
Add the 1/2 yellow onion and saute until browned and tender.
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10
Add the ground beef and cook, stirring to break up the meat, until browned and cooked through.
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11
Drain off any grease.
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12
Add 1/2 cup of the red chile sauce and stir well to combine.
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13
Remove from the heat and set aside.
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14
Preheat the oven to 375 degrees F. Have ready a 9x13 dish.
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15
Spread 1 cup of the red chile sauce into the bottom of the dish.
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16
In the cast iron pan, warm the canola oil over medium-high heat.
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17
Fry the tortillas quickly and set aside to drain on paper towels.
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18
Blot dry.
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19
For each enchilada, add some of the beef mixture and a sprinkle of cheese, and roll up tightly.
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20
Place in the baking dish and repeat.
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21
(These can be prepped up to 12 hours ahead.)
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22
You should easily fit 12.
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23
Warm the remaining sauce.
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24
Pour the sauce over the enchiladas to generously coat them, then top with the remaining cheese.
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25
Bake, uncovered, until bubbly and heated through and the cheese is golden brown, 20 to 30 minutes.
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26
Let sit for 5 minutes before garnishing and serving.
