Enchiladas Rojas (Red Enchilda Sauce)

theanthonykitchen.com

Joni Theurer

subheading: FOR THE SAUCE:

6 Guajillo chiles, stem and seeds removed

2 Ancho chiles, stem and seeds removed

1 cup unsalted chicken broth

1 cup tomato sauce

2 medium-sized tomatoes, seeded and cut into quarters

1 white onion, cut into chunks

2 garlic cloves

2 teaspoons Kosher salt

1 teaspoon Mexican oregano

subheading: FOR THE ENCHILADAS:

¼ cup canola or vegetable oil (for frying tortillas, if desired - see notes for alternative warming method)

12 corn tortillas

2 to 3 cups cooked and shredded chicken, pork, or beef

Optional toppings: queso fresco, radishes, cilantro, shredded lettuce, lime wedges for squeezing

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