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1
Place chiles in a small heatproof bowl and cover with 1 cup boiling water. Let stand until softened, about 5 minutes. Transfer chiles and 1/2 cup liquid to a blender with onion, cumin, coriander, tomato sauce, oil, and 1/2 cup fresh water; blend until smooth. Transfer to a medium saucepan. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season with salt.
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2
Preheat oven to 350u00b0F. Heat olive oil in a medium skillet over medium. Add onion and season with salt and pepper; cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add tomato paste and cumin; cook until fragrant, 1 to 2 minutes. Stir in 1/2 cup enchilada sauce and chicken; cook until warmed through, 1 to 2 minutes. Remove from heat and stir in cilantro and 3/4 cup cheese; season with salt and pepper, to taste. Transfer to a bowl.
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3
Wipe skillet clean and heat vegetable oil over medium-high. Working with one tortilla at a time, add to oil and cook, flipping once, until pliable, 5 to 10 seconds. Transfer to paper towels and pat dry.
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4
Whisk cream into remaining enchilada sauce. Spoon 3/4 cup sauce onto the bottom of a shallow 2-quart baking dish. Place about 1/3 cup chicken filling in the center of each tortilla; roll up tortillas to enclose filling. Arrange enchiladas in a single layer in prepared dish, seam-side down. Pour remaining enchilada sauce over top, then sprinkle with remaining 1/2 cup cheese. Cover tightly with foil.
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5
Bake until sauce is bubbling, about 20 minutes. Uncover and bake until cheese is melted and bubbling, 15 to 20 minutes. Serve with shredded lettuce, sliced chiles, and chopped avocado.
