Avocado Enchiladas

Ingredients

• 2 dried ancho chiles
• 4 cups plus 1 tablespoon vegetable oil
• 1/2 medium onion, cut into 1/4-inch dice
• 2 cloves garlic, minced
• 2 tablespoons dark-brown sugar
• 5 tablespoons ground cumin
• 2 tablespoons dried oregano
• 2 cups dry white wine
• 1 can crushed plum tomatoes (28 ounces)
• 2 cups homemade chicken stock homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat
• 8 hass avocados
• 1 cup loosely packed fresh cilantro leaves, roughly chopped
• 1/4 cup fresh lime juice
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 25 corn tortillas
• 1 1/2 pounds monterey jack cheese, grated