Green Chile Enchiladas
1 1/2 pounds tomatoes
3 cloves garlic;
2-3 anaheim chiles
12 corn tortillas
Canola or grapeseed oil
1/2 pound to a pound Monterey Jack cheese, grated (quantity depends on how cheesy you want the enchiladas to be)
1Place tomatoes, garlic, the jalapeños, and 1 teaspoon of salt in a blender, pulse until well puréed. Set aside.
2Use a broiler and broil the chiles in a roasting pan, turning them until they are blackened all over. Place the blackened chiles in a small brown paper bag. Close the bag and let sit for at least 5 minutes. Then remove the chiles from the bag and peel off and discard the blackened skin. Slice open the chiles and remove and discard the seed pod, any seeds (they're hot!) and the stems. Slice the chiles into strips.
3Heat a couple tablespoons of canola or grapeseed oil in a frying pan (cast iron works well) on medium high heat. Once the oil is hot, lightly fry each corn tortilla. Remove to a plate lined with paper towels.
4Preheat the oven to 350°F. Spread a little of the salsa in the bottom of a 9x13 casserole pan. One by one, place a little grated cheese and a strip or two of green chiles in the center of the tortillas, roll them up, and place them in the casserole. Once you have filled the casserole with the rolled tortillas, spread the remaining salsa over them, and sprinkle with the remaining cheese.
5Bake for 15 minutes at 350°F, until cheese is melted. Garnish with sour cream.