Ingredients
20 dried new mexico chiles
3 Tbsp. canola oil, plus more for frying
10 cloves garlic
1/4 c. fresh lime juice
1 Tbsp. ground cumin
2 tsp. sugar
Salt
12 corn tortillas
2 c. grated mozzarella
2 c. grated sharp cheddar
3/4 c. finely chopped red onion
1/4 c. finely crumbled cotija cheese
3 Tbsp. creama or sour cream
Preparation
Soften chiles. Transfer chiles and 2 cups soaking water to a food processor; let cool.
Heat oven to 450. Heat oil in a 12" skillet over medium heat. Add garlic; cook until golden brown, about 2 mins. Using a slotted spoon, transfer garlic to the food processor with the chiles; reserving oil in skillet. Puree chile-garlic mixture; add lime, cumin, sugar, and salt and pulse to combine. Strain through a sieve; discard solids. Transfer chile sauce to reserved skillet; heat sauce over medium heat.
Pour oil into a 10" skillet over medium-high heat to depth of 1/2". Using tongs and working with one tortilla at a time, dip tortilla in oil; cook until slightly crisp, about 15 seconds. Drain tortilla. Dip in chile sauce to coat,and transfer to a plate. Sprinkle sme of the cheese and onion along the center of tortilla. Roll up enchilada. Arrange rolled enchilladas on a baking sheet; bake until cheese is melted, about 5 mins. Divide enchilladas between 4 plates and sprinkle with cotija cheese and drizzle with creama.
