Ingredients:

  • 5 dried ancho chiles (about 80g)
  • 1 medium onion, chopped (about 150g)
  • 2 cloves garlic, minced
  • 2 cups chicken broth (480ml)
  • 1 teaspoon ground cumin (5g)
  • Salt and pepper to taste
  • 2 cups cooked chicken, shredded (about 300g)
  • 1 cup cheese, shredded (such as Monterey Jack or Cheddar, about 100g)
  • 8 corn tortillas
  • Additional cheese for sprinkling
  • Fresh cilantro, chopped, for garnish
  • Sour cream (optional)

Instructions:

  1. Remove stems and seeds from the ancho chiles. Soak chiles in hot water for 10 minutes until softened.
  2. In a skillet, sauté chopped onion and garlic until translucent. Add soaked chiles, cumin, and broth to the skillet; simmer for 10 minutes. Blend the mixture until smooth; season with salt and pepper.
  3. In a bowl, combine shredded chicken and half of the cheese.
  4. Preheat oven to 350°F (175°C). Dip tortillas in the sauce for a few seconds. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in a baking dish.
  5. Pour remaining sauce over enchiladas and top with remaining cheese. Bake for 20 minutes, until cheese is bubbly and golden.
  6. Garnish with cilantro and a dollop of sour cream if desired.