Mexican Enchiladas Rojas

• 12 corn tortillas
• 400g cooked chicken, shredded
• 200g Oaxaca or mozzarella cheese, shredded
• For sauce: 4 ancho chilies, 2 guajillo chilies, 3 garlic cloves, 1 onion, 400ml chicken stock, 1 tsp cumin
• Toppings: Mexican crema, queso fresco, white onion, cilantro

Instructions

1. 1

   Make sauce: toast chilies, soak in hot water 20 minutes. Blend with garlic, onion, stock, and cumin until smooth. Strain and simmer 10 minutes.

2. 2

   Warm tortillas in a dry pan or microwave until pliable.

3. 3

   Dip each tortilla in the warm sauce. Fill with chicken and cheese. Roll tightly.

4. 4

   Place seam-side down in a baking dish. Pour remaining sauce over top. Sprinkle with cheese.

5. 5

   Bake at 180°C (350°F) for 15-20 minutes until heated through and cheese is melted.

6. 6

   Top with crema, queso fresco, diced onion, and cilantro.

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