Rye Free Chicken Enchiladas with Red Sauce

Total time1 hr 15 min

Prep time30 min

Cook time45 min

Rye Free Chicken Enchiladas with Red Sauce

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Ingredients

4 servings

For the red sauce

3 dried guajillo chiles, stemmed and seeded
Badia Chili Guajillo Bag - 3 Oz That's Tasty Chiles, Guajillo, Medium Heat Badia Guajillo Chili Pods El Guapo Whole Guajillo Chili Pods (Chile Guajillo Entero), 2 oz Bag Kroger Mercado Dried Guajillo Chile Peppers
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2 dried ancho chiles, stemmed and seeded
2 cups low-sodium chicken broth
1 can (14.5 oz) fire-roasted diced tomatoes
3 cloves garlic, smashed
½ medium white onion, roughly chopped
1 tsp ground cumin
1 tsp dried oregano
1 tbsp vegetable oil
1 tsp apple cider vinegar
salt and pepper, to taste

For the chicken

1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
1 tsp vegetable oil
½ tsp ground cumin
½ tsp salt

For the enchiladas

8 corn tortillas (6-inch)
2 cups shredded monterey jack cheese, divided

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
¼ cup sour cream (optional)

Instructions

1
Toast the guajillo and ancho chiles in a dry large saucepan over medium heat, pressing them flat with a spatula, for about 30 seconds per side until fragrant and slightly darkened — watch closely, as they can scorch quickly. Add the chicken broth, fire-roasted tomatoes, garlic, and onion. Bring to a boil, then reduce heat and simmer for 15 minutes, until the chiles are fully softened.
2
Transfer the chile mixture to a blender. Add the cumin, dried oregano, and apple cider vinegar. Blend on high until completely smooth, about 1 minute. Season with salt and pepper. The sauce should be pourable and coat a spoon lightly — if it seems very thick, thin with a splash of water.

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