Directions:

1. Boil ancho chiles in water and rinse. Deseed and blend into a puree. Reserve 2 ounces of puree for the assembly of enchiladas.
2. Sauté meat in a Dutch oven until cooked. Add water, ancho puree, and the rest of the spices. Cook for 15 minutes, then add the slurry.

1. Microwave the tortillas in a moist paper towel for 30 seconds to soften them and make them pliable.
2. Have a baking dish ready and spoon the finished enchilada gravy on the bottom.
3. Roll cheddar cheese in the tortillas and place them in the baking dish until it’s full.
4. Top the rolled enchiladas with the ancho chile puree.
5. Spoon the gravy to cover the enchiladas and top with cheddar cheese, cover with foil and bake for 10 minutes.