Name: Enchiladas Rancheras
Yield: 6
Ingredients: Ranchera Sauce; 1/4 cup olive oil; 1 medium onion, cut into 1-inch pieces; 1-1/2 stalks celery, cut into 1-inch pieces; 1 fresh poblano or pasilla pepper, seeded and cut into 1-inch pieces; 1/4 cup flour; 1/2 tsp dried oregano; 2 tsp ancho chili powder or regular chile powder; 1 tsp cayenne; 1/2 tsp ground cumin; 1/2 tsp salt; 3/4 tsp freshly ground black pepper; 1-1/2 tsp garlic powder; 2-1/2 cups chicken or vegetable stock or water; 2 cups peeled and chopped fresh tomatoes, or 2 (14 oz) cans diced tomatoes, drained; Filling; 1/4 lb cheddar cheese, finely grated; 16 oz Monterey Jack cheese, finely grated; 3 scallions, including some of the green tops, finely chopped; 1/4 cup (1/2 stick) butter, softened; Enchiladas; 12 (6 to 8 inch) corn tortillas Ranchera Sauce; 1 cup grated Monterey Jack cheese; Garnishes: sour cream, guacamole, sliced scallions, and sliced black olives