Enchiladas de Chile Colorado

Ingredients

Dried guajillo chilies

4, stems and seeds removed

Dried ancho chilies

2, stems and seeds removed

Garlic cloves

3, peeled

Onion

1 medium, chopped

Ground cumin

1 teaspoon

Dried oregano

1 teaspoon

Salt

1 teaspoon (or to taste)

Chicken broth

2 cups, divided

Vegetable oil

2 tablespoons

Corn tortillas

12, preferably homemade or fresh

Cooked chicken

2 cups, shredded

Fresh cilantro

1/2 cup, chopped (for garnish)

Queso fresco

1 cup, crumbled (for topping)

Instructions

1. Begin by removing the stems and seeds from the dried guajillo and ancho chilies.
2. In a dry skillet over medium heat, toast the chilies for a few seconds on each side until they become fragrant, taking care not to burn them.
3. Transfer the toasted chilies to a bowl and cover them with hot water. Allow them to soak for 15 minutes to soften.
4. In a blender or food processor, combine the soaked chilies, garlic, onion, cumin, oregano, salt, and 1 cup of chicken broth. Blend until smooth, creating a rich and velvety chili sauce.
5. Heat the vegetable oil in a large skillet over medium heat. Add the chili sauce and cook for 5 minutes, stirring occasionally to deepen the flavors.
6. Pour in the remaining 1 cup of chicken broth and let the sauce simmer for another 10 minutes, allowing it to thicken slightly.
7. Preheat your oven to 350°F (175°C).
8. Dip each corn tortilla into the chili sauce to lightly coat both sides, making them pliable and ready for rolling.
9. Place a portion of the shredded chicken in the center of each tortilla, then roll it up tightly.
10. Arrange the rolled enchiladas seam-side down in a baking dish and pour the remaining chili sauce over the top, ensuring all tortilla surfaces are covered.
11. Generously sprinkle crumbled queso fresco over the enchiladas, allowing it to melt beautifully during baking.
12. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
13. Garnish the enchiladas with fresh cilantro before serving, adding a burst of color and flavor.