The red chili sauce is the whole point — making it from scratch is worth it.

Ingredients

For the sauce

  • 4 dried ancho chiles, stems and seeds removed
  • 2 cups chicken broth
  • 3 cloves garlic
  • 1 tsp cumin
  • Salt to taste

For the enchiladas

  • 3 cups cooked, shredded chicken
  • 12 corn tortillas
  • 2 cups shredded cheese (Monterey Jack or cheddar)
  • ½ white onion, diced
  • Sour cream and cilantro to serve

Method

  1. Toast dried chiles in a dry pan 30 seconds per side. Soak in hot water 20 minutes.
  2. Blend softened chiles with broth, garlic, and cumin until smooth. Season with salt.
  3. Preheat oven to 375°F. Spread ½ cup sauce in a 9×13 baking dish.
  4. Warm tortillas until pliable. Fill each with chicken, a spoonful of sauce, and onion. Roll and place seam-side down.
  5. Cover with remaining sauce and cheese.
  6. Bake 20–25 minutes until bubbling. Serve with sour cream and cilantro.