Enchiladas Rojas

Ingredients

• 8 pcscorn tortillas
• 1.5 cupscooked chicken breast, shredded
• 1 cupqueso fresco or Monterey Jack, crumbled
• 6 piecesdried guajillo chiles, stems removed
• 3 piecesdried ancho chiles, stems removed
• 2 clovesgarlic
• 0.5 mediumwhite onion, roughly chopped
• 1 cupchicken broth
• 1 tspground cumin
• 0.5 tspdried oregano
• to tastesalt and pepper
• 1 tbspvegetable oil, plus more for tortillas
• 2 tbspsour cream, for garnish
• 1 smallred onion, finely diced, for garnish
• 2 tbspfresh cilantro, chopped, for garnish

Instructions

1. 1
   Toast dried chiles in a dry skillet over medium heat for 30–45 seconds per side until fragrant; place in a bowl and cover with hot water for 15 minutes to soften.
2. 2
   Drain chiles and blend with garlic, onion, broth, cumin, oregano, and a pinch of salt until completely smooth to make the rojas sauce.
3. 3
   Pour sauce through a fine strainer into a saucepan; simmer for 10 minutes, adjust seasoning, and keep warm.
4. 4
   Preheat oven to 375°F (190°C). Lightly oil both sides of each tortilla and warm them on a griddle or skillet just until pliable.
5. 5
   Fill each tortilla with 2–3 tablespoons of shredded chicken and a sprinkle of cheese; roll tightly and place seam-side down in a lightly oiled 9x13-inch baking dish.
6. 6
   Ladle the warm rojas sauce generously over the enchiladas and top with remaining cheese.
7. 7
   Bake uncovered for 20–25 minutes until cheese is melted and sauce is bubbling. Rest 5 minutes.
8. 8
   Garnish with sour cream, diced red onion, and cilantro. Serve hot.