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Make the red sauce:
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2
1.
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Tear or cut chiles (without stems) into large pieces and put them into a heat proof bowl.
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2.
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Cover them with boiling water and let chiles soak for 20 minutes to soften.
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3.
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Drain chiles and then add onion, garlic, tomatoes and the chiles into a food processor and blend until smooth.
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4.
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9
Add half a cup of vegetable stock and blend until mixture is completely smooth.
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10
To assemble the dish:
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11
1.
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12
Preheat oven to 325F.
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13
2.
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Heat 1 Tablespoon of oil in a skillet over medium heat and add in the red sauce.
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3.
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Pour in rest of stock and cook until thickened (2-5 minutes), stirring frequently.
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4.
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Season with sea salt to taste.
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5.
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Spoon a layer of the red sauce in a 9x13 pan and keep warm.
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6.
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Soften the tortillas (cover and heat in a microwave for 10 seconds).
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7.
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Fill tortillas with shredded chicken and cheese (you can use any cheese you want!).
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8.
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Roll the tortilla, put a dab of red sauce on the seam to close it and place tortilla seam down in the pan.
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9.
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Repeat until youve used all of the ingredients.
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10.
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Spoon the remaining sauce over the enchiladas (or until the enchiladas are sufficiently covered) and then add some of the leftover cheese for topping.
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11.
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Bake for 5 minutes until enchiladas are heated through and cheese is melted on top.
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12.
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Divide enchiladas among warmed plates and top with sour cream.
