·Sauce may be made 2 days ahead. Cool completely before chilling, covered.
·Enchiladas may be assembled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.
Recipe information
Yield
Makes 6 servings
Ingredients
For red chile sauce
For enchiladas
Preparation
Make chile sauce:
Step 1
Rinse chiles and split open, discarding stems, seeds, and ribs. Heat a dry well-seasoned cast-iron skillet over moderate heat, then toast chiles in batches, turning them, about 30 seconds total. Transfer to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
Step 2
Reserve one fourth of soaking liquid, then purée chiles with remaining liquid in a blender until smooth (use caution when blending hot liquids). Pour puréethrough a fine sieve into a bowl, pressing on solids. Whisk in reserved soaking liquid.
Step 3
Toast bread crumbs in oil in a 2-quart heavy saucepan over moderate heat, stirring constantly, until pale golden, about 1 minute. Add garlic and oregano and cook, stirring, until fragrant, about 1 minute. Stir in chile purée, vinegar, and salt and simmer, stirring occasionally, until slightly thickened, about 25 minutes.
Make enchiladas:
Step 4
Preheat oven to 350°F.
Step 5
Cook onions in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until softened, about 20 minutes.
Step 6
Spoon half of chile sauce evenly over bottom of a lightly oiled 13- by 9-inch (3-quart) baking dish, then cover with 4 tortillas, overlapping slightly. Sprinkle tortillas evenly with one third of cheese, then half of onions and olives. Repeat layering with another 4 tortillas, another third of cheese, and remaining onions and olives. Top with remaining 4 tortillas, sauce, and cheese. Bake, uncovered, in middle of oven until cheese is melted and bubbling, about 25 minutes.
