Enchiladas Rojas

Instructions

1. Prepare the chilies
   Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 2-3 minutes, turning occasionally until they become fragrant but not burnt. Place toasted chilies in a bowl and cover with hot water. Let soak for 20 minutes until soft and pliable.
2. Make the red sauce
   Drain the soaked chilies and place them in a blender. Add the roughly chopped onion, garlic cloves, oregano, cumin, cinnamon, and 1 cup of chicken broth. Blend until completely smooth, about 2 minutes. Strain the sauce through a fine-mesh sieve to remove any remaining bits of chile skin.
3. Cook the sauce
   Heat 2 tablespoons of oil in a large saucepan over medium heat. Pour in the strained chile sauce (be careful, it may splatter). Simmer the sauce for about 10 minutes, stirring occasionally. Add the remaining cup of chicken broth, reduce heat to low, and simmer for another 5-7 minutes until the sauce has thickened slightly. Season with salt to taste.
4. Prepare the tortillas
   Heat about 1/4 inch of oil in a small skillet over medium-high heat. Using tongs, dip each tortilla into the hot oil for 3-5 seconds per side, just until softened (not crispy). Drain on paper towels. Alternatively, you can warm the tortillas in a microwave between damp paper towels to make them pliable.
5. Dip and fill the tortillas
   Dip each softened tortilla into the warm red sauce, completely coating both sides. Place the tortilla on a plate, spoon about 3 tablespoons of shredded chicken down the center, and roll it up. Place seam-side down on a serving plate or in a baking dish.
6. Assemble and garnish
   Repeat the dipping and filling process with all tortillas. Pour any remaining sauce over the rolled enchiladas. Sprinkle with crumbled queso fresco, diced onion, and chopped cilantro. Serve immediately while still warm.