Enchiladas de Chile Colorado

Enchiladas de Chile Colorado are traditional Mexican enchiladas made with a rich and flavorful red chili sauce.

Ingredients - Serves 6

Remove the stems and seeds from the dried guajillo and ancho chilies.
In a dry skillet over medium heat, toast the chilies for a few seconds on each side until fragrant.
Transfer the toasted chilies to a bowl and cover with hot water. Let them soak for 15 minutes to soften.
In a blender or food processor, combine the soaked chilies, garlic, onion, cumin, oregano, salt, and 1 cup of chicken broth. Blend until smooth.
Heat the vegetable oil in a large skillet over medium heat. Add the chili sauce and cook for 5 minutes, stirring occasionally.
Add the remaining 1 cup of chicken broth and simmer for another 10 minutes.
Preheat the oven to 350°F.
Dip each corn tortilla in the chili sauce to lightly coat both sides.
Fill each tortilla with a portion of the shredded chicken and roll it up.
Place the rolled enchiladas in a baking dish and pour the remaining chili sauce over the top.
Sprinkle the crumbled queso fresco over the enchiladas.
Bake for 20 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro before serving.