Chicken Enchiladas with Red Chile Sauce

Place dried chiles in a bowl and cover with hot water to rehydrate. Let them soak while you prepare the other ingredients.

Pat the chicken thighs dry with a paper towel. Season generously on both sides with salt, freshly ground black pepper, paprika, and cumin.

Heat about 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the chicken thighs on both sides until well-browned. Remove the chicken from the pot and set aside.

In the same pot, add the chopped white onion and scallions. Season with salt and pepper and sauté until softened, about 3-5 minutes.

Add the cherry tomatoes, dried oregano, chipotles in adobo, and minced garlic to the pot. Stir and cook for another minute until fragrant.

Transfer the cooked vegetable mixture to a blender. Add the soaked chiles (stems removed) and the chicken broth.

Blend on high until the sauce is completely smooth. Taste and adjust seasoning with salt if needed.

Pour the blended sauce back into the Dutch oven. Return the seared chicken thighs to the pot, nestling them into the sauce.

Bring to a simmer, then reduce the heat to low, cover, and cook for about 20-25 minutes, or until the chicken is tender and cooked through.

Remove the cooked chicken from the sauce and place it in the bowl of a stand mixer with the whisk attachment (or use two forks). Shred the chicken.

Heat a small amount of oil in a non-stick skillet over medium heat. Lightly fry the corn tortillas for about 10-15 seconds per side until they are soft and pliable. Drain on a paper towel.

Dip each fried tortilla into the warm enchilada sauce, coating both sides.

Lay the sauced tortillas on a work surface. Fill each with a portion of the shredded chicken and a sprinkle of shredded Monterey Jack cheese.

Roll up the tortillas tightly and place them seam-side down on a hot, lightly oiled griddle or large skillet.

Cook the enchiladas for a few minutes per side, until the cheese is melted and the tortillas are slightly crispy.

Serve the enchiladas immediately, topped with extra sauce, a drizzle of crema, crumbled cotija cheese, chopped scallions, and fresh cilantro.