Red Chile-Chicken Enchiladas
"Grace Parisi makes a slightly spicy red sauce for these enchiladas with smoky guajillo chiles and fruity ancho chiles...."
INGREDIENTS
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3 each of guajillo and ancho chiles, stemmed and seeded
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3 cups hot water
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1 medium onion, quartered
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3 large garlic cloves
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1 tablespoon ground cumin
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1 1/2 teaspoons ground coriander
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1/2 teaspoon dried oregano, preferably Mexican
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2 tablespoons extra-virgin olive oil
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2 1/2 cups canned tomato sauce (20 ounces)
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1 cup water
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Salt and freshly ground pepper
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2 tablespoons extra-virgin olive oil
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1 large onion, thinly sliced (3 cups)
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1/2 cup low-sodium chicken broth
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4 cups shredded cooked chicken
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1 teaspoon ground cumin
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1/4 cup chopped cilantro
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3/4 pound Monterey Jack cheese, shredded (3 cups)
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Salt and freshly ground pepper
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Vegetable oil for frying
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16 corn tortillas
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Chopped red onion, cilantro, hot sauce and sour cream, for serving
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