Enchiladas Rojas

Ingredients

• 12 pieces corn tortillas
• 500 g cooked chicken, shredded
• 6 pieces guajillo chillies, dried
• 2 pieces ancho chillies, dried
• 3 pieces tomatoes
• 1 pieces onion
• 3 pieces garlic cloves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 200 g cheese, grated
• 150 g soured cream
• 4 tbsp neutral oil

Steps

1. 1
   Toast the dried chillies briefly on a dry pan, then soak them in hot water 20 minutes and remove stems and seeds.
2. 2
   Char the tomatoes, onion and garlic, then blend everything with the cumin, oregano and a little soaking water into a smooth sauce.
3. 3
   Fry the blended sauce in 2 tbsp hot oil for 8 minutes until it darkens and thickens. Season.
4. 4
   Warm the remaining oil and pass each tortilla through it for 10 seconds a side. This softens them so they roll without cracking — the step people skip and then wonder why their enchiladas fall apart.
5. 5
   Dip each softened tortilla in the warm chilli sauce to coat.
6. 6
   Fill with shredded chicken, roll up and set seam-side down in a baking dish.
7. 7
   Pour the remaining sauce over, cover with cheese and bake at 190C for 20 minutes.
8. 8
   Serve straight away with soured cream, before the tortillas soak through.