Enchiladas de Chile Ancho

Ingredients

Sour cream

1 cup, for serving

Salt

1 teaspoon, or to taste

Cilantro

1/2 cup, chopped

Queso fresco

2 cups, crumbled

Corn tortillas

12

Chicken breast

2 cups, shredded

Vegetable oil

2 tablespoons

Onion

1 medium, chopped

Garlic cloves

3

Ancho chilies

4, dried

Instructions

1. Remove the stems and seeds from the ancho chilies. Place them in a bowl and cover with hot water. Let them soak for 15 minutes until they soften.
2. In a blender, combine the rehydrated ancho chilies, garlic cloves, chopped onion, and a pinch of salt. Blend until you get a smooth and creamy chili sauce.
3. Heat the vegetable oil in a skillet over medium heat. Add the chili sauce and simmer for 5 minutes, stirring occasionally. This step will enhance the flavors of the sauce.
4. Preheat your oven to 350°F (175°C).
5. Dip each corn tortilla in the chili sauce, ensuring both sides are fully coated. Place a portion of the shredded chicken in the center of each tortilla and roll it up securely.
6. Arrange the filled tortillas seam-side down in a baking dish. Pour the remaining chili sauce evenly over the enchiladas. Sprinkle the crumbled queso fresco on top.
7. Bake in the preheated oven for 20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
8. Garnish the enchiladas with chopped cilantro before serving. Serve them hot with sour cream on the side for a refreshing contrast.