Enchiladas Rojas

Name: Enchiladas Rojas
Ingredients: Enchilada Sauce:; 3 dried chiles (such as ancho and/or guajillo), stemmed and seeded; 1 small yellow onion, roughly chopped; 2 garlic cloves, smashed and peeled; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 (14.5-ounce) can tomato sauce; 2 tablespoons extra-virgin olive oil; Kosher salt; Enchiladas:; 2 tablespoons extra-virgin olive oil; 1 small yellow onion, chopped; Kosher salt and freshly ground black pepper; 2 teaspoons tomato paste; 1/2 teaspoon ground cumin; 2 cups cooked shredded chicken; 1/4 cup chopped cilantro leaves; 1 1/4 cups shredded Monterey Jack cheese (5 ounces); 1/4 cup vegetable oil; 8 (6-inch) corn tortillas; 1/2 cup heavy cream; Shredded lettuce, sliced chiles, and chopped avocado, for serving

22 ingredients

5 steps

Ingredients

Enchilada Sauce:
3 dried chiles (such as ancho and/or guajillo), stemmed and seeded
1 small yellow onion, roughly chopped
2 garlic cloves, smashed and peeled
1 teaspoon ground cumin
1 teaspoon ground coriander
1 (14.5-ounce) can tomato sauce
2 tablespoons extra-virgin olive oil
Kosher salt
Enchiladas:
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1/2 teaspoon ground cumin
2 cups cooked shredded chicken
1/4 cup chopped cilantro leaves
1 1/4 cups shredded Monterey Jack cheese (5 ounces)
1/4 cup vegetable oil
8 (6-inch) corn tortillas
1/2 cup heavy cream
Shredded lettuce, sliced chiles, and chopped avocado, for serving

Directions

1

Place chiles in a small heatproof bowl and cover with 1 cup boiling water. Let stand until softened, about 5 minutes. Transfer chiles and 1/2 cup liquid to a blender with onion, cumin, coriander, tomato sauce, oil, and 1/2 cup fresh water; blend until smooth. Transfer to a medium saucepan. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season with salt.
2

Preheat oven to 350°F. Heat olive oil in a medium skillet over medium. Add onion and season with salt and pepper; cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add tomato paste and cumin; cook until fragrant, 1 to 2 minutes. Stir in 1/2 cup enchilada sauce and chicken; cook until warmed through, 1 to 2 minutes. Remove from heat and stir in cilantro and 3/4 cup cheese; season with salt and pepper, to taste. Transfer to a bowl.
3

Wipe skillet clean and heat vegetable oil over medium-high. Working with one tortilla at a time, add to oil and cook, flipping once, until pliable, 5 to 10 seconds. Transfer to paper towels and pat dry.
4

Whisk cream into remaining enchilada sauce. Spoon 3/4 cup sauce onto the bottom of a shallow 2-quart baking dish. Place about 1/3 cup chicken filling in the center of each tortilla; roll up tortillas to enclose filling. Arrange enchiladas in a single layer in prepared dish, seam-side down. Pour remaining enchilada sauce over top, then sprinkle with remaining 1/2 cup cheese. Cover tightly with foil.
5

Bake until sauce is bubbling, about 20 minutes. Uncover and bake until cheese is melted and bubbling, 15 to 20 minutes. Serve with shredded lettuce, sliced chiles, and chopped avocado.