Enchiladas Rojas

Ingredients

• Enchilada Sauce:
• 3 dried chiles (such as ancho and/or guajillo), stemmed and seeded
• 1 small yellow onion, roughly chopped
• 2 garlic cloves, smashed and peeled
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 (14.5-ounce) can tomato sauce
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Enchiladas:
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• Kosher salt and freshly ground black pepper
• 2 teaspoons tomato paste
• 1/2 teaspoon ground cumin
• 2 cups cooked shredded chicken
• 1/4 cup chopped cilantro leaves
• 1 1/4 cups shredded Monterey Jack cheese (5 ounces)
• 1/4 cup vegetable oil
• 8 (6-inch) corn tortillas
• 1/2 cup heavy cream
• Shredded lettuce, sliced chiles, and chopped avocado, for serving

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