Chicken Enchiladas

Directions

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   Make the red sauce:
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   1.
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   Tear or cut chiles (without stems) into large pieces and put them into a heat proof bowl.
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   2.
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   Cover them with boiling water and let chiles soak for 20 minutes to soften.
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   3.
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   Drain chiles and then add onion, garlic, tomatoes and the chiles into a food processor and blend until smooth.
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   4.
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   Add half a cup of vegetable stock and blend until mixture is completely smooth.
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    To assemble the dish:
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    1.
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    Preheat oven to 325F.
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    2.
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    Heat 1 Tablespoon of oil in a skillet over medium heat and add in the red sauce.
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    3.
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    Pour in rest of stock and cook until thickened (2-5 minutes), stirring frequently.
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    4.
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    Season with sea salt to taste.
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    5.
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    Spoon a layer of the red sauce in a 9x13 pan and keep warm.
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    6.
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    Soften the tortillas (cover and heat in a microwave for 10 seconds).
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    7.
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    Fill tortillas with shredded chicken and cheese (you can use any cheese you want!).
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    8.
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    Roll the tortilla, put a dab of red sauce on the seam to close it and place tortilla seam down in the pan.
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    9.
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    Repeat until youve used all of the ingredients.
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    10.
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    Spoon the remaining sauce over the enchiladas (or until the enchiladas are sufficiently covered) and then add some of the leftover cheese for topping.
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    11.
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    Bake for 5 minutes until enchiladas are heated through and cheese is melted on top.
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    12.
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    Divide enchiladas among warmed plates and top with sour cream.