Ingredients

Makes 6 servings

　　

For red chile sauce

3 ounces dried whole New Mexico chiles

　　4 cups boiling water

　　2 tablespoons fine dry bread crumbs

　　1 1/2 tablespoons vegetable oil

　　1 garlic clove, minced

　　1 teaspoon dried oregano, crumbled

　　1 tablespoon cider vinegar

　　2 teaspoons salt

　　

For enchiladas

3 large onions, chopped (4 cups)

　　3 tablespoons olive oil

　　12 (5-inch) white or yellow corn tortillas

　　3/4 pound white sharp Cheddar, coarsely grated (5 cups)

　　1 (6-ounce) can pitted black olives, sliced

　　

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.

　　Cooks' notes:

　　·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.