Enchiladas Rojas

Toast the Dried Guajillo Chile and Dried Ancho Chile briefly in a dry skillet until fragrant (30–60 seconds), then remove stems and seeds and soak them in hot water for about 20 minutes to soften.

While the chiles soak, char the Roma Tomato, a halved White Onion and a few cloves of Garlic in a hot skillet or under the broiler until blackened in spots; this adds depth to the sauce.

Drain the softened chiles and transfer them to a blender with the charred tomato, onion, and garlic, plus a pinch of Dried Mexican Oregano, Ground Cumin, about 1 cup of Chicken Broth, a splash of Apple Cider Vinegar, and Kosher Salt to taste; blend to a smooth sauce, adding more broth to reach a pourable consistency.

Strain the sauce through a fine-mesh sieve if you want a silkier texture, then heat a tablespoon of Neutral Oil in a skillet over medium heat and simmer the sauce 8–10 minutes, stirring occasionally, to cook out raw flavors and deepen the color.

Shred the Cooked Chicken and stir most of the warm red sauce into it so the filling is well coated (reserve some sauce for topping).

Warm the Corn Tortilla one at a time in a hot skillet with a little oil or wrapped in a damp towel in the microwave so they are pliable for rolling.

Assemble the enchiladas by spooning the sauced chicken down the center of each tortilla, rolling tightly, and placing seam-side down in a baking dish. Pour the remaining sauce over the rolled enchiladas to cover them evenly.

Bake in a preheated 350°F (175°C) oven for 10–12 minutes until heated through and the sauce is bubbling slightly.

Serve the enchiladas topped with crumbled Queso Fresco and a drizzle of Mexican Crema, and garnish with shredded Romaine Lettuce, chopped Cilantro, extra diced white onion if you like, and wedges of Lime for squeezing over the top.