Red Chile Chicken Enchiladas with Queso Fresco

What you need

• 500 g (1 lb) boneless skinless chicken breasts
• 1 white onion, half for the pot and sauce, half thinly sliced for serving
• 4 garlic cloves, peeled
• 1 tsp salt, plus more to taste
• 50 g (2 oz) dried guajillo chiles, about 10, stemmed and seeded
• 15 g (1/2 oz) dried ancho chile, about 1, stemmed and seeded
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano, Mexican if possible
• 4 tbsp vegetable oil, divided
• 12 corn tortillas
• 100 g (3/4 cup) queso fresco, crumbled
• 120 ml (1/2 cup) Mexican crema, or sour cream thinned with a little milk

Method

Restated from the original video

1. 1

   Put the chicken in a pot with a quarter of the onion, 1 clove of the garlic, the salt and about 1 l (1 quart) of water. Bring to a simmer and poach gently until the thickest part reads 74 °C (165 °F), 15-20 min.

2. 2

   Lift out the chicken, keep the broth, and shred the meat with two forks once it is cool enough to handle.

3. 3

   Toast the guajillo and ancho in a dry pan over medium heat for 20-30 seconds a side, just until they smell toasty. Do not let them blacken.

4. 4

   Soak them in hot water until soft, 15 min, then drain.

5. 5

   Blend the chiles with another quarter of the onion, the remaining garlic, the cumin, the oregano and 500 ml (2 cups) of the poaching broth until very smooth.

6. 6

   Push the sauce through a sieve. Heat 1 tbsp of the oil in a saucepan, pour in the sauce and simmer, stirring, until it coats a spoon, 8-10 min. Season with salt.

7. 7

   Heat the rest of the oil in a frying pan over medium heat. Pass each tortilla through it for a few seconds a side, just to soften, and stack them on paper towels.

8. 8

   Dip a softened tortilla in the warm sauce, lay a line of chicken across it and roll it up. Set it seam down on a warm plate and repeat.

9. 9

   Spoon the remaining sauce over the rolls, three per plate.

10. 10

    Top with the queso fresco, a drizzle of crema and the sliced onion. Serve right away.

Imported from cozymeal.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.