Ok Brother, now you are on my turf. Start with sauce:
3 0z (about 5-7) dried ancho chiles seeded, deveined, toasted
(to toast just warm up slowly in a dry skillet until they are fragrant-do not burn-stir constantly for about 3-4 minutes)
2.5 cups boiling water
2 TBS vegetable oil
2 TBS Tomato paste
1 Clove garlic
1/2 tsp salt
1/2 tsp dried oregano (preferably Mexican)
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 wheel Mexican Chocolate
Place Chiles in a bowl. Cover with boiling water. Let stand 1 hour.
Place chiles along with water in a blender and process
Pour into a 2-qt saucepan and whisk in remaining ingredients .Bring to boil and reduce heat to low. Simmer about 20 minutes.
Enchiladas
2 lbs mixed chicken thighs and breasts
1 cup of above sauce
1 med onion
chicken stock
Corn tortillas
1 lb Queso Fresco
Cover chicken and onion in chicken stock and braise until done.
De-bone and chop chicken and onion into mediun fine chop.
add 1 cup enchilada sauce mix and set aside
Take remaining sauce and heat.
Heat the tortillas wrapped in a towel, in the microwave (if they are warm
they are more pliable)
One by one, dip them in the sauce, place some chicken mixture on them
and roll them up like a fat spliff!
Place them tightly together in a greased baking dish so they don't unroll.
(they should be only about 1-1.5" in diameter)
Cover with remaining sauce and cheese (you can also use shredded queso blanco and cheddar) Bake at 350 until cheese is melted and bubbling-eat!
Note: you can get the dried chiles, Ibarra Chocolate , and tortillas at most grocery stores anymore in the import section. Good luck. Woody