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1
Wrap the tortillas in a clean kitchen towel; place in a bamboo steamer basket.
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2
Fill a wok with 2 inches water; bring to a boil.
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3
Reduce heat to medium; set the steamer in the wok.
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4
Steam the tortillas until softened, 6 minutes.
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5
(Or wrap the tortillas in a damp, clean kitchen towel, and heat until softened, 10 to 15 seconds in a microwave or 7 to 10 minutes in a 200F oven.)
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6
Set aside.
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7
Preheat the oven to 375F.
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8
Heat the oil in a large nonstick skillet over medium-high heat until hot but not smoking.
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9
Cook the corn, stirring, until just caramelized, about 5 minutes.
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10
Add the shallot, zucchini, summer squash, and mushrooms; cook, stirring, until tender, about 4 minutes.
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11
Season with salt and pepper.
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12
Transfer to a bowl.
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13
Vigorously whisk the eggs and cream until blended.
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14
Season with salt and pepper.
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15
Heat the butter in a large nonstick skillet over medium-high heat until foamy.
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16
Add the egg mixture; cook, stirring, until scrambled but not dry, about 4 minutes.
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17
Pour 1/2 cup red chile sauce along 1 long side of a 9 x 13-inch baking dish; pour 1/2 cup green chile sauce along the opposite long side (the sauces should meet).
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18
Spread 1 tablespoon red chile sauce on 1 tortilla; sprinkle 2 tablespoons cotija over the entire surface.
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19
On the bottom third of the tortilla, place 4 1/2 teaspoons each egg and corn mixture, 1 teaspoon tomatoes, and 1/2 teaspoon cilantro.
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20
Firmly roll the tortilla; place in a baking dish, seam side down.
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21
Repeat with the remaining tortillas.
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22
Pour 1/2 cup each red and green chile sauce on top of the enchiladas, mirroring the sauces on the bottom.
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23
Sprinkle with queso blanco.
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24
Bake until heated through, about 25 minutes.
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25
Garnish with the remaining 2 tablespoons cilantro, and serve with the remaining chile sauce.
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26
Toast the New Mexican and guajillo chiles in a dry large cast-iron skillet over medium-high heat, turning, until warm and soft, about 30 seconds per side (do not let blacken, or the chiles will be bitter).
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27
Remove the chiles; reserve the skillet.
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28
Discard the stems; cut the chiles lengthwise with kitchen shears, and discard the seeds.
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29
Cover the chiles with boiling water.
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30
Let stand until hydrated, about 20 minutes.
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31
Meanwhile, cook the garlic and tomatoes in the skillet over medium-high heat, turning, until charred and soft, about 10 minutes.
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32
Set the tomatoes aside; peel the garlic.
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33
Heat the oil in the skillet over medium-low until hot but not smoking.
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34
Cook the onion until translucent, about 5 minutes.
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35
Add the chili powder; cook 1 minute.
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36
Drain chiles, reserving 1 1/2 cups liquid.
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37
Puree the onion, hydrated chiles, chipotle chiles, tomatoes, garlic, and oregano in a blender, adding a small amount of the reserved soaking liquid if the mixture seems dry.
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38
Pass the sauce through a fine sieve into the skillet.
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39
Cook over medium heat, stirring, 5 minutes.
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40
Add the remaining soaking liquid.
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41
Simmer until the sauce is thickened, 12 to 15 minutes.
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42
Season with salt.
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43
If not serving immediately, refrigerate up to 2 days; reheat over low (add water if the sauce seems too thick).
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44
Puree the chiles in a blender, adding a little water if the puree seems dry.
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45
Cook the garlic and tomatillos in a dry large cast-iron skillet over medium-high heat, turning occasionally, until golden brown and softened, about 8 minutes.
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46
Peel the garlic.
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47
Coarsely chop the garlic and tomatillos; set aside.
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48
Heat the oil in the same skillet over medium heat until hot but not smoking.
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49
Cook the onion until softened and translucent, about 5 minutes.
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50
Add the chile puree, garlic, tomatillos, 1/2 cup water, and the oregano and cumin.
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51
Bring to a boil; reduce heat.
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52
Simmer until the sauce is thickened, about 15 minutes.
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53
Season with salt.
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54
If not serving immediately, refrigerate up to 2 days; reheat over low (add water if the sauce seems too thick).
