Molly'S Cheese Enchiladas - cooking recipe

Ingredients

Enchiladas
3 -4 hardboiled egg, mashed
4 cups mild white cheese, grated PLUS
1/2 cup mild white cheese, grated (read *NOTE)
2 (4 ounce) cans sliced black olives, drained
3 -4 cups enchilada sauce (homemade ONLY!!)
2/3 cup white onion, very finely minced
1 large garlic clove, finely minced
12 (7 inch) white flour tortillas (homemade- white flour)
Enchilada Sauce
2 dried pasilla peppers
1 new mexico pepper
1 guajillo chile pepper
1 tablespoon corn oil or 1 tablespoon olive oil
2 tablespoons onions, minced
1 garlic clove, minced
2 tablespoons flour
6 roma tomatoes, chopped
1 pinch cinnamon
1/2 teaspoon salt
1/2 - 1 teaspoon sugar
Garnish
sliced green onion

Preparation

*NOTE: The cheese used was probably a white mild cheese from a local Mexican merchant in early California. We can guess that the type of cheese used was one of several (or similar): blanco, fresco, requeson, etc. Mild American cheese such as California Monterey Jack will work fine as will a medium sharp white cheddar. I always use a combination of different cheeses-Jack, fresco, etc. For the sauce I used a recipe from another site, with a few adjustments-most especially using dried chilies for chili powder, etc. Just remember when choosing dried chilies, to choose ones that are mild to medium in the hotness category.
SAUCE: Dry roast the chilies in a clean, dry cast iron skillet over medium heat until fragrant but not burnt, about 8 minutes. Remove from pan and cool. Once cool enough to handle, stem, seed and remove membrane.
Soak the chilies in 2 cups of water for 20 minutes. Important: **Drain but reserve soaking liquid**.
Coarsely chop the chilies.
Heat the oil in a large sautA pan over medium heat. SautA the onion and garlic just until softened, about 2 minutes.
Stir in the flour using a wire whisk and cook for 1 minute, then add the prepared chilies and cook for 1 more minute. Gradually whisk in the reserved chili soaking water through a sieve, stirring well to make sure you remove all the lumps, then stir in the tomatoes and cinnamon. Season with salt to taste.
Reduce heat to low, cover and simmer for 15 minutes.
Once the sauce has simmered 15 minutes, using an immersion blender, puree until smooth. If sauce is too thick, just add a little water or weak broth to thin. Season with salt to taste. If too bitter, add the sugar to neutralize any bitterness.
ENCHILADAS: Begin by oiling a 13\" x 9\" ovenproof casserole dish. Spread a small amount of the enchilada sauce in the bottom of the casserole dish just enough to cover the entire area. (It may be necessary to use two baking dishes to fit all the enchiladas.).
In a small skillet, lightly saute the onion and garlic in a little bit of oil just until softened. Set aside to cool slightly.
In a large bowl combine the cooled mashed eggs, cheese, olives, onions and garlic. Stir to mix.
Take one tortilla, quickly and lightly dip on both sides in the warmed enchilada sauce. Do not allow to soak in the sauce or the tortillas will break apart.
For each tortilla, place approximately 1/4 cup heaping of the cheese mixture. Roll up and place enchilada seam side down in the casserole dish.
Continue with the remaining tortillas until all are stuffed.
Preheat oven to 350 degrees.
Using a soup ladle, evenly spoon the remaining sauce over the enchiladas, making sure the edges of the tortillas are covered with sauce so the enchiladas do not dry out during baking.
Sprinkle about 1/2 cup of grated cheese evenly on top. Cover casserole dish with aluminum foil.
Bake for about 15-20 minutes or only until cheese is melted.
Remove from oven and let sit 10 minutes. Garnish with green onions.