Red Chicken Enchiladas

Instructions

1. 1

   Place the guajillo chiles in a bowl and cover with very hot water. Let them soak for 10 minutes until softened. Meanwhile, roast the tomatoes, 60 g of the onion, and 2 garlic cloves on a griddle or skillet over medium heat until lightly charred and tender, 8 to 10 minutes.

2. 2

   Transfer the soaked chiles, roasted tomatoes, roasted onion, roasted garlic, chicken broth, oregano, cumin, half of the salt, and black pepper to a blender. Blend until completely smooth.

3. 3

   Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Strain the sauce into the pan and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened and a deeper red color. Adjust with the remaining salt if needed. Keep the sauce warm over low heat.

4. 4

   Toss the shredded chicken with 60 ml (1/4 cup) of the warm sauce so it stays moist. Set aside. Finely chop the remaining onion and the cilantro; reserve for serving.

5. 5

   Warm the tortillas so they do not crack: wrap them in foil and heat in the oven at 300 °F / 150 °C for 8 minutes, or warm them briefly on a griddle. Then dip each tortilla in a little of the remaining oil for just a few seconds per side to soften without making them crisp.

6. 6

   Dip one tortilla into the warm sauce, place it on a plate, add a portion of chicken in the center, and roll it up. Repeat with all 12 tortillas and arrange them on a serving dish or individual plates, seam side down.

7. 7

   Spoon more hot red sauce over the enchiladas. Finish with crumbled queso fresco, Mexican crema, chopped onion, and fresh cilantro. Serve immediately.