Chicken Enchiladas Rojas

Ingredients

• 2 lb boneless skinless chicken thighs
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 3 cloves garlic
• 1/2 white onion
• 2 cups chicken stock
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp vegetable oil
• 12 corn tortillas
• 8 oz Monterey Jack cheese, grated
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• Salt to taste

Method

1. Simmer the chicken in salted water until it reads 165°F and shreds easily, about 20 minutes. Shred it and keep a little of the poaching liquid.
2. Toast the dried chiles in a dry pan for about 30 seconds a side until they smell fragrant. Any longer and they turn bitter, which cannot be undone.
3. Cover them with hot water and soak 15 minutes, then blend with the garlic, onion, stock, cumin and oregano until completely smooth.
4. Fry the sauce in the oil over medium heat for 10 minutes, stirring — it darkens and thickens. Season with salt.
5. Warm the tortillas briefly in oil so they bend without cracking, then dip each in the sauce.
6. Fill each with chicken, roll it, and lay them seam down in a baking dish. Pour the remaining sauce over and scatter the Jack cheese.
7. Bake at 375°F until bubbling, about 20 minutes.
8. Finish with queso fresco and cilantro.

Notes