RED CHILE-CHICKEN ENCHILADAS

Steps:

• In a microwave-safe bowl, cover the chiles with the hot water. Microwave at high power for 2 minutes, until softeneds. Using a slotted spoon, transfer the chiles to a blender.
• Add 1 cup of the chile soaking liquid and the medium onion, garlic, 1 tablespoon cumin, coriander, and oregano and puree.
• In a large saucepan, heat the first 2 tablespoons olive oil over medium low heat.
• Add the tomato sauce and the water.
• Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing and scraping to remove the skins and any stray seeds. Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes.
• Season with salt and freshly ground pepper. Spoon about 3/4 cup of the sauce into the bottom of 2 shallow baking dishes.
• Preheat the oven to 350°.
• In a large skillet, heat the remaining 2 tablespoons olive oil.
• Add the sliced onion and cook over moderate heat, stirring until lightly browned, 10 minutes.
• Add the broth and cook, stirring, until the onions are very soft and the broth has evaporated, 10 minutes longer. Transfer to a bowl; let cool.
• Stir in the chicken, remaining 1 teaspoon cumin, cilantro, and half of the shredded cheese.
• Season with salt and freshly ground pepper.
• Wipe out the skillet and heat 1/4-inch of vegetable oil in it.
• Add the tortillas and fry over low heat just until pliable, about 10 seconds each. Transfer to a paper towel-lined baking sheet and pat dry.
• Spoon 1/4 cup of the chicken filling onto each tortilla and roll up into a tight cylinder. Place the cylinders in the baking dishes, seam side down.
• Spoon the remaining chile sauce on top, spreading it to cover the enchiladas.
• Sprinkle with the remaining cheese. Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling; remove the foil halfway through cooking. Let the enchiladas cool for 10 minutes.
• Serve with chopped red onion, cilantro, hot sauce, and sour cream.
• MAKE AHEAD: The dish can be prepared through sprinkling remaining cheese and refrigerated. Return to room temperature before baking.