Enchiladas de Santa Fe

For Red Chili Sauce: Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.

Add remaining ingredients bring to a boil and simmer for about 10 minutes. Set aside. ( Makes about 3 1/2 cups sauce.)

Preheat the oven to 375°F (190°C).

For Enchiladas: In a medium skillet, warm about 1/4 inch oil over medium heat. Using tongs, soften the tortillas one at a time in the hot oil, turning them and cooking no more than just a few seconds. Transfer tortillas to absorbent paper.

Spread about 1/2 cup of the Red Chili Sauce in the bottom of a shallow baking dish large enough to hold 4 corn tortillas in a single, non-overlapping layer. A 17 x 11 x 1-inch jelly roll pan works just fine.

Using tongs, dip 4 of the tortillas, one at a time, in the sauce.

Transfer the dipped tortillas to the baking dish, arranging them in a single layer. Sprinkle about 1/4 cup of the cheese and about 1 tablespoon of the white onions evenly over each tortilla.

Repeat the dipping process with 4 more tortillas, stacking each on top of one of the cheese-topped tortillas. Sprinkle about 1/4 cup of the cheese and about 1 tablespoon of the white onions over the second layer of tortillas.

Dip the last 4 tortillas in the sauce and place one on top of each of the stacks in the dish. Pour any sauce remaining in the skillet evenly over the enchilada stacks and sprinkle them evenly with the remaining cheese.

Bake 12 to 15 minutes, or until the cheese is melted, sauce is bubbly and the enchiladas are heated through. Carefully transfer each enchilada stack to a plate with a wide spatula. Sprinkle with green onions, if desired.