Step 1

Heat oven to 400°F. Combine cherry tomatoes, onion slices, and garlic on a baking sheet. Toss with the 2 tablespoons of sunflower oil, or other neutral-flavored oil  and the 1/2 teaspoon of kosher salt until evenly coated. Spread into an even layer and roast until soft and caramelized, about 30 minutes.

Step 2

While the vegetables are roasting, bring a medium saucepan of water to a boil (at least 4 cups). Once it comes to a boil, remove it from the heat and add the dried ancho chiles—make sure you’ve already removed their stems and seeds. Submerge under the water and soak until soft, at least 15 minutes.

Step 3

Transfer the roasted vegetables to a blender. Remove the soaked chiles with kitchen tongs and add them to the blender —save the soaking liquid. Add 3 cups of the soaking liquid, the apple cider vinegar, dried oregano, and the remaining 1 teaspoon of kosher salt. Blend on high until smooth. *See note about blending hot foods. Taste and add more salt if needed.

Step 4

Heat your oven to 350°F and arrange the oven rack to the top third of your oven.

Step 5

Combine crumbled queso fresco and Sun-Maid Chili Spiced Golden Raisins in a medium bowl.

Step 6

Spread 1 cup of enchilada sauce over the bottom of a 9×13-inch baking dish. Pour the remaining enchilada sauce in a shallow pie plate or pan.

Step 7

Heat the 1 cup of oil in a medium frying pan over medium-high heat. The oil is ready when bubbles quickly surround the tortilla when you dip an edge in the oil. If this doesn’t happen, it’s not hot enough. Give it another minute and try again.

Step 8

When oil is hot enough add a tortilla and let fry until it is warm and flexible, about 15 seconds per side. Remove tortilla from the hot oil with kitchen tongs and let oil drip back into the pan. Lower the heat if the oil starts to get too hot or smoke.

Step 9

Coat both sides of the fried tortilla in the sauce and place on a plate.

Step 10

Place 2 tablespoons of the filling on one edge of the tortilla and roll up like a cigar. Place seam side down in the prepared baking dish. Repeat with remaining tortillas and filling.

Step 11

Pour any sauce that is left over in the pie plate over the top of the enchiladas then cover with the shredded cheddar cheese.

Step 12

Grease one side of foil with baking spray or oil and place, greased-side-down over the enchiladas. Bake for 20 minutes, then remove and continue baking until the cheese is golden, melted, and bubbly, about another 5-10 minutes.

Step 13

Serve with pickled red onions, avocado, and minced cilantro.