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1
Toast chilies over gas flame, turning frequently.
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2
Remove from heat.
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3
Bring water and vinegar to boil in heavy medium saucepan.
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4
Add chilies.
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5
Remove from heat.
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6
Let stand until softened, about 20 minutes.
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7
Heat oil in heavy large skillet over medium heat.
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8
Add garlic, oregano, coriander and cumin and stir until fragrant.
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9
Add tomatoes and cook until soft.
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10
Transfer to processor.
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11
Add chilies, soaking liquid and half of onion.
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12
Puree until smooth.
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13
Season to taste with salt and pepper.
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14
Preheat oven to 350 degrees F. Pour vegetable oil into large skillet and heat over medium heat.
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15
One at a time dip tortillas into sauce and shake off excess.
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16
Transfer tortillas, one at a time, to skillet and cook 10 seconds on each side.
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17
Drain on rack.
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18
Combine cheeses in medium bowl.
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19
Reserve 1/2 cup cheese.
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20
Divide remaining cheese into 12 portions.
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21
Spoon onto lower half of each tortilla.
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22
Sprinkle remaining onion over.
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23
Roll up each tortilla to form tube.
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24
Arrange on baking sheet, seam side down.
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25
Bake until cheese melts, about 3 to 5 minutes.
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26
Heat remaining sauce.
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27
Spoon onto 4 plates.
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28
Top with 3 enchiladas.
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29
Sprinkle with remaining cheese and cilantro and serve.
