Enchiladas with Avocado (Mexican)

Ancho chiles are available at specialty-food stores and many supermarkets.

2 dried ancho chiles
4 cups + 1 Tbsp. vegetable oil
½ medium onion, cut into ¼" dice
2 cloves garlic, minced
2 Tbsp. dark brown sugar
5 Tbsp. ground cumin
2 Tbsp. dried oregano
2 cups dry white wine
1 (28 oz) can crushed plum tomatoes
2 cups chicken stock
8 Hass avocados
1 cup fresh cilantro leaves, roughly chopped
¼ cup lime juice, freshly squeezed
¾ tsp. sea salt
¼ tsp. black pepper, freshly ground

Place chiles in saucepan; add water to cover. Bring to a boil. Reduce heat; simmer 5-10 minutes. Cool slightly, remove stems and purée chiles and liquid in food processor.

Heat 1 Tbsp. oil in a deep skillet over medium heat. Add onions, garlic, brown sugar, cumin and oregano; sauté until onion is soft, 4-5 minutes. Add wine, chile purée, tomatoes and stock; simmer about 20 minutes, until thickened to stew consistency.

Peel, pit and roughly chop avocados. Toss with cilantro, lime juice, salt and pepper.

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Heat remaining 4 cups oil in a wide, heavy saucepan over medium heat until very hot but not smoking, 7-10 minutes. Using tongs, fry 6 tortillas, one at a time, for 2-3 seconds. Drain on paper towel-lined sheet.

Dip fried tortillas in chile sauce to lightly coat both sides. Spoon 2 Tbsp. avocado filling on each tortilla; roll up. Spread ½ cup chile sauce into large, deep casserole. Arrange rolled tortillas seam-side down in casserole so they fit snugly; repeat entire process, covering bottom of casserole; pour 1 cup sauce over tortillas; sprinkle with half the cheese.

Make a second layer using remaining ingredients. Top with remaining sauce and cheese.

Bake enchiladas until heated through, 25-30 minutes.

Serve immediately.

Makes 14.