Dead Horse Ranch Red Chile Enchiladas

Preparation

1. 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.

2. 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.