The Best Red Chicken Enchiladas

Ingredients

• 2 large skin-on, bone-in chicken breasts (about 8 ounces each)
• 12 dried guajillo chiles, stemmed and seeded (about 4 ounces) (see Cook's Note)
• 3 dried cascabel chiles, stemmed and seeded (about 1/2 ounce) (see Cook's Note)
• 1 medium bunch cilantro, leaves and stems separated
• 8 cloves garlic, peeled
• Kosher salt
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1 cup vegetable oil
• Eight 6-inch corn tortillas
• 8 ounces queso fresco, crumbled
• Crema, for serving
• Chopped yellow or white onion, for serving
• Lime wedges, for serving

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