Ancho-Guajillo Chicken Enchiladas with Velvety Tomatillo Avocado Salsa

Ingredients

• 1 pounds chicken breast, cooked and shredded
• 12 pieces corn tortillas, warmed
• 1 cup queso fresco, crumbled

• 3 pieces ancho chiles, stemmed and seeded
• 3 pieces guajillo chiles, stemmed and seeded
• 2 cups chicken broth
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon cumin, ground
• 1 teaspoon oregano, dried
• 1 teaspoon salt

• 6 pieces tomatillos, husked and quartered
• 2 avocados, pitted and peeled
• 1 cup cilantro, chopped
• 1 lime, juiced
• 1 jalapeño pepper, seeded and chopped
• 1 teaspoon salt

Method

1. 01
   In a dry skillet over medium heat, toast the ancho and guajillo chiles until fragrant, about 1-2 minutes per side.
2. 02
   Transfer the chiles to a bowl and cover with hot water. Let them soak for 15 minutes until softened.
3. 03
   Drain the chiles and place them in a blender with chicken broth, garlic, cumin, oregano, and salt. Blend until smooth.
4. 04
   In a saucepan, heat oil over medium heat. Add the chile sauce and simmer for 15 minutes, stirring occasionally, until slightly thickened.
5. 05
   Preheat the oven to 350°F (175°C). Spread a small amount of sauce in the bottom of a baking dish.
6. 06
   Fill each tortilla with shredded chicken, roll, and place seam-side down in the dish. Pour remaining sauce over enchiladas and sprinkle with queso fresco.
7. 07
   Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly.
8. 08
   For the salsa, blend tomatillos, avocados, cilantro, lime juice, jalapeño, and salt until smooth. Adjust seasoning if necessary.
9. 09
   Serve enchiladas hot, topped with tomatillo avocado salsa and extra cilantro if desired.