Chicken Enchiladas Rojas

• 6 guajillo chilies
• 3 pasilla chiles
• 3 tomatoes
• 1/4 large onion
• 3 cloves garlic
• 1 1/2 cups chicken broth
• 2 teaspoons vegetable oil
• salt
• 18 corn tortillas
• 12 ounces cooked chicken breasts, shredded
• 1 onion, chopped fine
• 1 cup queso fresco, shredded
• 1/2 cup cream (optional)

1. Toast the chili peppers; remove the seeds and veins; soak in lukewarm water for 20 minutes.
2. Roast the tomatoes and peel.
3. Roast the quarter of onion and garlic.
4. Put soaked guajillos and pasillas in the blender; add the tomatoes, onion, garlic, and chicken broth; blend until smooth.
5. Warm up the oil in a frying pan, add the puree and cook for 10-15 minutes on medium heat; season to taste with salt.
6. Soak each tortilla in the sauce and place on a plate.
7. Put a little chicken in each tortilla and roll.
8. Put more sauce on each tortilla, and top with chopped onion and shredded cheese.
9. If you wish you can add cream and reheat in the oven.
10. Serve.

guajillo chilies, chiles, tomatoes, onion, garlic, chicken broth, vegetable oil, salt, corn tortillas, chicken breasts, onion, queso fresco, cream

Taken from www.food.com/recipe/chicken-enchiladas-rojas-33830 (may not work)