Chicken Enchiladas

Make the red sauce:

1. Tear or cut chiles (without stems) into large pieces and put them into a heat proof bowl.
2. Cover them with boiling water and let chiles soak for 20 minutes to soften.
3. Drain chiles and then add onion, garlic, tomatoes and the chiles into a food processor and blend until smooth.
4. Add half a cup of vegetable stock and blend until mixture is completely smooth.

To assemble the dish:

1. Preheat oven to 325F.
2. Heat 1 Tablespoon of oil in a skillet over medium heat and add in the red sauce.
3. Pour in rest of stock and cook until thickened (2-5 minutes), stirring frequently.
4. Season with sea salt to taste.
5. Spoon a layer of the red sauce in a 9×13 pan and keep warm.
6. Soften the tortillas (cover and heat in a microwave for 10 seconds).
7. Fill tortillas with shredded chicken and cheese (you can use any cheese you want!).
8. Roll the tortilla, put a dab of red sauce on the seam to close it and place tortilla seam down in the pan.
9. Repeat until you’ve used all of the ingredients.
10. Spoon the remaining sauce over the enchiladas (or until the enchiladas are sufficiently covered) and then add some of the leftover cheese for topping.
11. Bake for 5 minutes until enchiladas are heated through and cheese is melted on top.
12. Divide enchiladas among warmed plates and top with sour cream.