Red Chicken Enchiladas

Ingredients

For the red sauce

• 3 dried guajillo chiles, stemmed and seeded
• 1 dried ancho chile, stemmed and seeded
• 2 small cloves garlic, peeled
• 1 cup chicken broth
• 1 cup tomato sauce
• ½ teaspoon ground cumin
• ½ teaspoon dried Mexican oregano
• 2 tablespoons vegetable oil, divided
• Kosher salt and freshly ground black pepper

For the enchiladas

• 3 cups shredded cooked chicken
• 12 La Banderita Corn Tortillas
• 1 cup Ole Queso Fresco, crumbled, divided

To garnish as desired

• Ole Crema
• Ole Queso Fresco, crumbled
• Thinly sliced white onion
• Chopped fresh cilantro

TOPPINGS

Directions

1. Preheat the oven to 375°F. Place the dried chiles in a bowl and cover with very hot water; soak 15 minutes until softened, then drain.
2. Add the softened chiles, garlic, tomato sauce, chicken broth, cumin and oregano to a blender; puree until smooth.
3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Carefully add the chile mixture and cook, stirring occasionally, until it thickens slightly and the color darkens, about 6-8 minutes. Season with salt and black pepper. Keep warm.
4. Meanwhile, toss the shredded chicken with ½ cup of the sauce and ½ cup of the Ole Queso Fresco. Heat the remaining tablespoon of oil in a small skillet over medium heat and warm the tortillas one at a time, about 10 seconds per side, until pliable.
5. Dip each warm tortilla briefly in the sauce, fill with about ¼ cup of the chicken mixture, roll up and place seam-side down in a baking dish. Repeat with the remaining tortillas.
6. Pour the remaining sauce over the enchiladas and bake 10-12 minutes, until bubbling and heated through.
7. Top with the remaining Ole Queso Fresco, then drizzle with Ole Crema. Garnish with sliced onion and cilantro and serve hot.