The whole . . . yeah, you know where I'm going with this.
Instructions from my favorite aunt and one of my favorite chefs, the Trout Scout
A mix of about 24 Guajillo and Black Chilis
4 cloves Garlic
1 Onion (I used yellow but you can take your pick)
1 T. Cumin
1 T. Salt
Queso and Cheddar Cheese (cheese is sort of up to you, but milder is probably better))
Tortillas (depending on how many you want, probably about 6-8)
For toppings: Black Olives, Avocado, Sour Cream . . . go wild!
I'm just going to go ahead and preface this by saying, you know how people who really know what they're doing in the kitchen just sort of throw things in, see how it goes, and somehow it turns into one of the most indescribable meals of your life? Yeah, the Trout Scout is one of those. Therefore, these directions (and, you may have noticed, the ingredients) are really more about sort of expressing yourself. You're lucky you're even getting this much frankly - I had to really pin her down. You're welcome. Right, moving on . . .
Cut stems off chilis. Bring large pot of water to boil, submerge chilis, and turn off stove. Allow to soak for 30 - 45 minutes. Remove chilis from water (frankly, you might think about saving it for something else - we made refried beans with it) and put them in a blender with 4 cloves of garlic and an onion. Blend until everything appears pureed, remove, and strain.
Preheat oven to 400 degrees. Assemble enchiladas by placing cheese in tortilla, rolling tortilla, and placing in baking pan, with tortilla's seam-side down. Continue until pan is filled. Pour chili mixture over tortillas, covering completely. Sprinkle any additional cheese on top to make it pretty. Bake for approximately 15 minutes or until cheese is melted and sauce is bubbling. Remove and serve with avocados and olives.