Enchilada Sauce Ingredients
2 ounces dried guajillo chiles (8 to 10 peppers)
1 1/2 ounces dried ancho chilies (4 to 5 peppers)
Hot water, plus more for sauce
1/2 tablespoon neutral oil like grape seed, safflower or walnut
3 medium cloves garlic, peeled
1/2 medium white onion, sliced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried Mexican oregano
1/2 to 1 teaspoon fine sea salt
1 tablespoon unsweetened cocoa powder
1 tablespoon of Tia Lupita Hot Sauce
Sugar, optional for balancing sauce
Apple cider vinegar, red wine vinegar or white wine vinegar, optional for balancing sauce
2 cups enchilada sauce,
3 1/2 to 4 cups cooked shredded chicken
2 cups shredded cheese
12 Tia Lupita Cactus Corn tortillas
Cooking spray or oil
Tia Lupita Hot Sauce
Optional toppings: diced avocado or guacamole, cilantro leaves, sour cream, pico de gallo
ENCHILADA SAUCE DIRECTIONS
1. Prepare the chiles: Cut the stems and remove the seeds from peppers. The seeds can be bitter, so get rid of them. Use a pair of kitchen scissors to cut the stem away and then shake or scrape the seeds from the inside of each pepper. (If you have sensitive skin, wear gloves to prevent the oils from getting on your hands. Also, be careful not to touch your eyes during or after working with chili peppers). Add the cleaned chilies to a dry skillet over medium-low heat. Toast them, stirring occasionally until fragrant, 3 to 5 minutes. Be careful not to scorch the chilies as this can make the sauce taste bitter.
2. Transfer the toasted chilies to a large pot or large bowl and cover with hot water. Cover with a lid to prevent steam from escaping and set aside for 20 minutes. (When using a bowl, a large plate works well as a lid.)
3. While the chilies soak, place the skillet used to toast the peppers back over medium heat. Add the oil, sliced onions and whole garlic cloves. Cook, stirring often, until the onions have softened and have a few brown spots all over, about 5 minutes.
4. Place the onions and garlic into a blender. Add the cumin, coriander, Mexican oregano, 1/2 teaspoon of salt, unsweetened cocoa powder and Tia Lupita Hot Sauce. Set aside until the peppers are done.
When the chilies are done, use tongs to transfer them to the blender with onions and spices.
5. Taste the soaking liquid, if it tastes bitter, it’s best to use plain water or stock as the liquid for the sauce. If the soaking liquid tastes good, use it.
6. Add 1 1/2 cups of the liquid (water, stock or soaking liquid), and then blend. Since the chilies are still hot, remove the center insert of the blender lid and hold a paper towel that’s been folded a few times over the hole while blending — this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).
7. If the mixture is too thick, add more liquid, 1/4 cup at a time until your desired consistency.Taste the sauce. If it tastes flat, add a bit more salt and a teaspoon of vinegar. If it tastes bitter, add a teaspoon of sugar to balance it out.
1. Arrange an oven rack in the middle of the oven and heat to 375 degrees Fahrenheit.
2. Spread 3/4 cup of enchilada sauce down the center of a 13×9-inch baking dish, and then set aside.
3. Add 1/2 cup of enchilada sauce, shredded chicken, and 1 1/4 cups of the cheese to a bowl, and then toss until the chicken and cheese are well coated.
4. Line a baking sheet with parchment paper or a silicone baking mat, and then place six Tia Lupita Cactus Corn tortillas on the baking sheet so that they are laying flat and barely touching each other. Lightly spray or rub both sides of the tortillas with oil. Bake the tortillas until they just start to crisp up, 2 to 3 minutes. Transfer the baked tortillas to a plate lined with paper towel, and then repeat with the remaining six tortillas.
5. Add 3/4 cup of enchilada sauce to a low sided, wide bowl and then quickly dip each baked tortilla into the sauce just to coat.
6. Divide the chicken and cheese mixture between the tortillas, adding about 1/3 cup of filling to each. Roll the tortillas up and place them seam-side-down into the baking dish with sauce. The enchiladas will be nestled pretty close to each other.
7. Spoon the remaining sauce over the top of the enchiladas and then finish with the remaining cheese scattered down the middle.
8. Cover the dish with aluminum foil or cover with parchment paper by tucking the sides and corners down around the enchiladas.
9. Bake, covered, for 15 minutes. Uncover, and then bake another 10 minutes or until the cheese is melted and bubbling on top. Serve with Tia Lupita Hot Sauce.