Chicken Enchiladas Rojas

Red sauce

• dried guajillo chillies6
• dried ancho chillies2
• tomatoes3
• onions½
• garlic cloves3
• ground cumin1 tsp
• dried oregano1 tsp
• chicken stock250 ml
• sunflower oil2 tbsp
• salt

Filling and assembly

• cooked chicken500 g
• corn tortillas12
• grated cheese200 g
• soured cream150 ml
• red onions½
• coriander1 handful

Red sauce

1. 01

   Stem and deseed the guajillo chillies and the ancho chillies, then toast them in a dry pan for 30 seconds a side until they smell fragrant. Do not let them darken — burnt chillies turn the whole sauce bitter and cannot be rescued.

2. 02

   Cover them with just-boiled water and soak for 20 minutes until soft.

3. 03

   Drain the guajillo chillies and ancho chillies and blend them with the tomatoes, onion, garlic, cumin, oregano and stock until completely smooth.

4. 04

   Fry the blended sauce in the oil over medium heat for 8 to 10 minutes, stirring, until it darkens and thickens. Season with salt.

Filling and assembly

5. 05

   Heat the oven to 200°C. Shred the cooked chicken and mix it with a ladle of the sauce.

6. 06

   Warm the tortillas briefly in a dry pan so they bend without cracking, then dip each one in the red sauce.

7. 07

   Roll a spoonful of chicken in each tortilla and lay them seam down in a baking dish.

8. 08

   Pour the remaining sauce over, scatter over the grated cheese, and bake for 15 to 20 minutes until bubbling and browned at the edges. Meanwhile, thinly slice the red onion and chop the coriander.

9. 09

   Serve with soured cream, thinly sliced red onion and chopped coriander. Eat straight away — enchiladas soften the longer they sit.