Enchiladas de Cuitlacoche Y Queso Oaxaca

Delicious enchiladas filled with cuitlacoche (corn smut) and Oaxaca cheese, topped with a flavorful sauce.

Ingredients - Serves 4

In a skillet, heat the vegetable oil over medium heat.
Add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
Add the diced tomatoes and chipotle peppers. Cook for another 5 minutes, until the tomatoes are soft.
Transfer the tomato mixture to a blender or food processor. Blend until smooth.
Return the sauce to the skillet and simmer for 10 minutes. Season with salt and pepper to taste.
In a separate skillet, heat a small amount of vegetable oil over medium heat.
Dip each corn tortilla in the sauce to lightly coat both sides. Place the tortilla in the skillet and cook for about 30 seconds on each side, until softened.
Remove the tortilla from the skillet and fill with a spoonful of cooked cuitlacoche and a sprinkle of shredded Oaxaca cheese. Roll up the tortilla and place it seam-side down in a baking dish.
Repeat the process with the remaining tortillas, cuitlacoche, and cheese.
Pour the remaining sauce over the enchiladas in the baking dish. Sprinkle with additional shredded Oaxaca cheese.
Bake in a preheated oven at 350°F for 15-20 minutes, until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving.