A slightly fancy version of the ‘red’ enchiladas down at your local mexican slop shop. Make these and you won’t be going back there any time soon (or until you feel lazy.)

Sauce

1 dried ancho chile, seeded torn in strips
3 dried new mexico, seeded torn into strips
2 garlic cloves, minced
1 15oz can crushed tomato
1/2 tsp cumin
1/2 tsp pepper
2 cups chicken stock
pinch of sugar

Chicken

1 lb chicken (i like thighs, you may prefer breasts, its all good)
1 small onion, peeled, trimmed cut in half
4 cloves garlic
1 tbs kosher salt
Water to cover

Enchilada

12 corn tortillas
1/2 cup queso fresco crumbled
1/2 cup monterey jack shredded
chopped onion and cilantro sprigs for garnish

Props

Inspiration comes from Rick Bayless’s Mexican Everyday. I changed the way the sauce was cooked, and poached the chicken rather than using a store bought one, and changed up the cheese, but the first time i ever made enchiladas was his recipe, and it was awesome.

Directions

Toast chiles in skillet

Evac to sauce pan, cook with chicken stock till soft (20 minutes)

Meanwhile, cook garlic 1 minute, add tomatoes with juice

When chiles are soft, blend, and push through chinos into tomatoes

Cook down till saucy (10 minutes)

Salt

Throw stuff in a pot

Bring to a boil

Reduce to a simmer

Cook 20 minutes

Evac chicken, discard rest

Let cool

Shred

Heat oven to 350

Brush tortillas with a little bit of oil and put on baking sheet

Warm for ~3 minutes, evac them and cover with a kitchen towel

Mix some sauce into the chicken

In a casserole dish, spread a little sauce on the bottom

Take a tortilla, put a little chicken in the middle (not too much!), and roll it up. Place the tortilla seam side down in the casserole dish

Repeat till the casserole dish is full

Pour on rest of sauce

Top with cheese

Bake ~15 minutes.

Evac, sprinkle on onions and cilantro

Serve.