Grafton Smoked Chili Cheddar Enchiladas 

2 oz whole pasilla chilies, soaked in boiling water for 1 hr.

2 cloves garlic

1 t salt

1 t ground cumin

2 T flour

8 oz tomato sauce

3/4 c chicken or vegetable stock

1 T balsamic vinegar

1 recipe red sauce

12 corn tortillas

1 onion, thinly sliced about 6-8oz

8oz Grafton Smoked Chili Cheddar, shredded

4oz Grafton Two Year Aged Cheddar, shredded

Pickled red onions

Sliced red radishes

Limes

Cilantro

To make the red sauce you will need a large nonstick skillet and a blender. First, toast the flour in the skillet on medium heat, stirring until it is evenly light brown. Remove the skillet from the heat and let cool. Then, clean the pasilla chilies by removing their stems and seeds. If you like more heat, leave in some of the seeds. Place the chilies, about 1c of their soaking liquid, garlic, salt, cumin, toasted flour, tomato sauce, stock, and vinegar into the blender. In the empty skillet, sauté the onion in the oil until soft. Place the onions into the blender. Blend until smooth, adding more liquid if necessary, but the sauce should be the consistency of ketchup. Pour the sauce into the skillet and warm it through, stirring from time to time allowing it to thicken slightly. Use now or store in an airtight container for about a week.

To make the enchiladas, preheat the oven to 350 degrees. Find a 9×9 baking dish or something similar. Use two baking dishes if necessary. In the bottom of your baking dish, pour 1/2 to 1 c red sauce, allowing it to coat the bottom of the pan. Set the prepared pan and sauce aside. In a large bowl, combine the cheddars and thinly sliced onion. Now, make an assembly line with the tortillas, red sauce, cutting board, cheese mixture, and baking pan. Take one tortilla and dip it into the red sauce, put it on the cutting board and fill it with some of the cheese mixture. Roll it up and place it seam side down in your prepared baking pan. Work quickly so that the sauce doesn’t soak through the tortillas while you are rolling them up. Repeat with the remaining tortillas. Pour the rest of the red sauce on top and any remaining or additional cheddar cheese if you desire. Bake for 20 minutes. Serve with any of the condiments listed.