Enchiladas Rojas de Queso

Start with the sauce:

1. Prepare the chiopotle sauce recipe as directed. (See page 191 in the cookbook or the Red Chipotle Sauce recipe on my site.)
2. If the sauce was prepared ahead of time, then place it in a saucepan over medium heat. When the sauce is heated through, reduce the heat to low, cover and keep warm until ready to use.

Assemble the enchiladas:

1. Place the shredded queso asadero (or Monterrey Jack) in a small bowl. Also, place the crumbled queso fresco in a separate small bowl. Set aside until ready to use.
2. Pour vegetable oil to a depth of 1/2 inch (12 mm) in a heavy skillet over medium-high heat. Heat to a low frying temperature of about 300 degrees F (150 degrees C).
3. Place each tortilla in the oil and fry for a few seconds, just long enough to soften the tortilla, NOT to create fried crispy tortillas. The corn tortillas will be soft.
4. Place 1/4 cup (30 grams) queso asadero topped with 2 tablespoons chipotle sauce on the lower third of a softened tortilla.
5. Roll each filled tortilla and place it (seam-side down) either on an individual plate, 3 enchiladas per serving, or in an ovenproof baking dish large enough to accomodate all the enchiladas in a single layer.
6. After the enchiladas are placed in the oven-safe plate, or baking dish, pour the remainder of the chipotle sauce over the top of the enchiladas, being careful to fully cover the edges. Place the enchiladas under the broiler just long enough to melt the cheese, maybe 2 or 3 minutes.
7. Sprinkle queso fresco over the top of the Enchiladas Rojas De Queso as a garnish. Serve hot.