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1
For the sauce: Place the tomatoes and chiles in a large saucepan and cover with cold water.
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2
Bring to a boil and cook gently until the chiles are tender, about 10 minutes.
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3
Drain and remove the stems from the chiles.
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4
Working in batches if necessary, place the tomatoes, chiles, garlic, and chicken broth in the work bowl of a food processor.
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5
Process until well pureed.
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6
In a large skillet, heat 1/4 cup of the oil over medium heat until shimmery and hot but not smoking.
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7
Add the sauce and bring to a simmer.
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8
Simmer for 10 minutes.
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9
Remove the sauce from the heat.
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10
Set aside until cool.
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11
For the enchiladas: Line a baking sheet or platter with paper towels.
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12
In a small skillet, heat 1 cup of oil until shimmery and hot but not smoking.
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13
Lightly fry the tortillas one at a time just until softened, 5 to 10 seconds per side.
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14
Transfer to the paper towellined pan to drain.
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15
Preheat the oven to 350F.
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16
Lightly coat one or two baking dishes with cooking spray.
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17
Working with one tortilla at a time, dip a tortilla in the red sauce, lightly soaking both sides completely.
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18
Place the tortilla in a baking dish and arrange about 1 tablespoon of chicken in a line just above the center of the tortilla.
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19
Sprinkle over a bit of onion, if desired.
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20
Tightly roll up the tortilla and place it at one end of the baking dish.
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21
Repeat with all of the tortillas until all the enchiladas are snug in the dish.
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22
Use a second baking dish if necessary.
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23
When all of the enchiladas are rolled and snug in a baking dish, pour over any remaining sauce.
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24
Sprinkle the cheese over the top and cover the pan(s) with foil.
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25
Place the baking dishes in the oven until the cheese is melted and the enchiladas are heated through, 15 to 20 minutes.
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26
Remove from the oven.
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27
Serve directly from the dish, using a spatula to scoop out the enchiladas.
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28
Serve with Mexican rice and refried beans.
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29
My favorite dried chiles, also called peppers, are ancho, pasilla, and chipotle (dried and in adobo).
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30
Anchos are dried poblano peppers.
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31
They are large and very dark and have a sweet flavor.
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32
They are sometimes mistakenly labeled pasilla or ancho pasilla, but its easy to tell the difference; while true anchos are squat and wide, true pasillas are very long and thin.
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33
Pasilla chiles, also called negro chiles, have a mellow flavor.
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34
Both ancho and pasilla are very widely used in Mexican cooking, especially in moles and soups.
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35
I use both in my fantastic Tortilla Soup (page 45), which owes much of its depth to the dried chile.
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36
Chipotle chiles are dried, smoked jalapenos and are sold both dried and in cans mixed with a highly seasoned tomato sauce.
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37
They add smoky flavor and heat to Chili con Carne (page 110) and Chipotle Aioli (page 162).
