Chicken Enchiladas Rojas

Directions

1. 1
   Toast the chili peppers; remove the seeds and veins; soak in lukewarm water for 20 minutes.
2. 2
   Roast the tomatoes and peel.
3. 3
   Roast the quarter of onion and garlic.
4. 4
   Put soaked guajillos and pasillas in the blender; add the tomatoes, onion, garlic, and chicken broth; blend until smooth.
5. 5
   Warm up the oil in a frying pan, add the puree and cook for 10-15 minutes on medium heat; season to taste with salt.
6. 6
   Soak each tortilla in the sauce and place on a plate.
7. 7
   Put a little chicken in each tortilla and roll.
8. 8
   Put more sauce on each tortilla, and top with chopped onion and shredded cheese.
9. 9
   If you wish you can add cream and reheat in the oven.
10. 10
    Serve.