3/4 pound white sharp
Cheddar, coarsely grated (5 cups)
1 (6 ounce) can pitted black olives, sliced
Red Chile Sauce: Rinse chiles and split open, discarding stems, seeds, and
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.
Reserve one fourth of soaking liquid, then puree chiles with remaining liquid
in a blender until smooth (use caution when blending hot liquids). Pour puree
through a fine sieve into a bowl, pressing on solids. Whisk in reserved soaking
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 puree, vinegar,
and salt and simmer, stirring occasionally, until slightly thickened, about
Enchiladas: Heat oven to 350 degrees F.
Cook onions in oil in a 12-inch heavy skillet over moderately low heat,
stirring occasionally, until softened, about 20 minutes.
Spoon half of chile sauce evenly over bottom of a lightly oiled 13 x 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.