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1
In a microwave-safe bowl, cover the chiles with the hot water.
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2
Microwave at high power for 2 minutes, until softened.
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3
Using a slotted spoon, transfer the chiles to a blender.
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4
Add 1 cup of the chile soaking liquid and the onion, garlic, cumin, coriander and oregano and puree.
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5
In a large saucepan, heat the olive oil over moderately low heat.
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6
Add the tomato sauce and the water.
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7
Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing and scraping to remove the skins and any stray seeds.
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8
Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes.
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9
Season with salt and pepper.
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10
Spoon about 3/4 cup of the sauce into the bottom of 2 shallow baking dishes.
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11
Preheat the oven to 350.
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12
In a large skillet, heat the olive oil.
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13
Add the onion and cook over moderate heat, stirring, until lightly browned, 10 minutes.
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14
Add the broth and cook, stirring, until the onions are very soft and the broth has evaporated, 10 minutes longer.
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15
Transfer to a bowl; let cool.
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16
Stir in the chicken, cumin, cilantro and half of the shredded cheese.
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17
Season with salt and pepper.
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18
Wipe out the skillet and heat 1/4 inch of vegetable oil in it.
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19
Add the tortillas 1 at a time and fry over low heat just until pliable, about 10 seconds each.
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20
Transfer to a paper towellined baking sheet and pat dry.
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21
Spoon 1/4 cup of the chicken filling onto each tortilla and roll up into a tight cylinder.
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22
Place the cylinders in the baking dishes, seam side down.
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23
Spoon the remaining chile sauce on top, spreading it to cover the enchiladas.
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24
Sprinkle with the remaining cheese.
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25
Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling; remove the foil halfway through cooking.
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26
Let the enchiladas cool for 10 minutes.
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27
Serve with chopped red onion, cilantro, hot sauce and sour cream.
