Enchiladas Rojas

Ingredients

• •8 corn tortillas
• •2 cups shredded cooked chicken
• •6 dried guajillo chiles
• •2 garlic cloves
• •1 cup chicken broth
• •1/2 teaspoon cumin
• •1/4 teaspoon salt
• •2 tablespoons vegetable oil
• •1 cup shredded Oaxaca or mozzarella cheese
• •1/4 cup diced white onion
• •1/4 cup fresh cilantro

Directions

1. 1Remove stems and seeds from dried guajillo chiles, then toast in a dry skillet for 1 minute until fragrant.
2. 2Soak toasted chiles in 1 cup of hot chicken broth for 10 minutes, then blend with garlic, cumin, and salt until smooth.
3. 3Strain the chile sauce through a fine sieve into a bowl.
4. 4Heat 2 tablespoons of oil in a skillet, then briefly dip each tortilla in the sauce and place on a plate.
5. 5Fill each tortilla with 1/4 cup shredded chicken and 1 tablespoon diced onion, roll tightly, and arrange seam-side down in a greased 9x13 baking dish.
6. 6Pour remaining red chile sauce evenly over the rolled tortillas and sprinkle with shredded cheese.
7. 7Bake at 350°F for 25-30 minutes until the sauce bubbles at the edges and cheese is melted.
8. 8Garnish with fresh cilantro and serve hot with lime wedges.

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