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1
For the rice: Heat the butter in a saucepan over medium heat.
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2
Add the pasta and toast until golden.
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3
Grate the garlic, onion and tomato into the pan.
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4
Stir in the rice, then add the stock and saffron and season with salt and pepper.
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5
Bring to a boil, then reduce the heat to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 18 minutes.
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6
Fluff with a fork and remove from the heat.
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7
For the enchilada sauce: Toast the dried chile peppers in a skillet or saucepan over medium heat, pressing flat with a metal spatula and turning occasionally, 1 to 2 minutes.
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8
Add the stock and simmer until the chiles are soft.
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9
Transfer the chiles and stock to a food processor and puree until smooth.
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10
Wipe out the skillet and return to the heat.
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11
Add the oil, garlic and onions and cook until soft.
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12
Add the bay leaf, cinnamon stick, tomato sauce and chile puree and simmer until slightly thickened, 15 to 20 minutes.
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13
Stir in the almonds and remove from the heat.
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14
For the enchiladas: Preheat the oven to 400 degrees F. Heat the oil in a nonstick skillet over medium-high heat.
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15
Add the ground chicken and cook, crumbling with a wooden spoon, until browned.
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16
Stir in the coriander, cumin and paprika and season with salt and pepper.
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17
Dip a warm tortilla in the sauce, fill with some of the rice and chicken and roll up.
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18
Place the enchilada seam-side down in a casserole dish.
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19
Repeat with the remaining tortillas.
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20
Pour the remaining sauce over the enchiladas in an even layer.
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21
Bake until heated through, 30 to 35 minutes.
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22
Top with the queso fresco and cilantro.
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23
Cook's Note: The unbaked enchiladas, without the final layer of sauce, can be covered and refrigerated for a make-ahead meal.
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24
Refrigerate the sauce separately.
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25
Before serving, top with the sauce and bake as directed.
