Saucy Weeknight Chicken or Beef Enchiladas

Instructions

1. Heat a dry skillet over medium and toast the guajillo and ancho chiles for 10 to 15 seconds per side until fragrant and just a shade darker. Transfer them to a blender with the garlic, fire-roasted tomatoes, cumin, and 1 cup of the chicken broth, then blend until very smooth.
2. Heat the neutral oil in a saucepan over medium-high. Strain in the chile puree, pressing on the solids, and cook, stirring often, until the sauce darkens slightly and looks glossy, 5 to 7 minutes. Stir in the remaining chicken broth and salt, then simmer for 8 to 10 minutes until the sauce tastes rounded and lightly thickened.
3. Toss the shredded chicken with a generous ladle of sauce so it stays juicy inside the tortillas. Warm the corn tortillas in a dry skillet or wrap them in a damp towel and microwave just until pliable, then brush lightly with the tortilla oil so they do not tear while rolling.
4. Spoon a little sauce into the bottom of a baking dish. Fill each tortilla with chicken, roll snugly, and arrange seam-side down in the dish. Spoon the remaining sauce over the top, making sure every tortilla is coated but not drowned.
5. Bake at 375°F for 15 to 18 minutes until the sauce is bubbling at the edges and the tortillas are hot and supple. Rest for 5 minutes, then finish with white onion, cilantro, and avocado.