enchiladas

1. Roast the chiles in a dry skillet until they are blotchy, about 5 minutes. Place in a food processor with canned tomatoes, and blend to a smooth puree.

2. In a large stock pot, heat the oil over medium heat. Add onion and cook, stirring regularly, until golden, about 7 minutes. Raise the heat and add the tomato sauce. Cook, stirring, until darker in color and thickened to the consistency of tomato paste, about 15 minutes. Stir in the broth, partially cover, and simmer for 15 minutes. Season with salt. Sauce should be soupy, but not too thick. If needed, add more broth to thin. Keep sauce warm over low heat. Stir in the cream.

3. Put chicken in a bowl, and stir approximately ½ cup of the sauce into it. Have the cheese ready.

4. Heat oven to 350°.

5. Smear about 1 cup of sauce over the bottom of an oven proof baking dish.

6. Lay the tortillas on a baking sheet and lightly brush both sides with oil. Bake to warm and soft, 3 minutes. Remove from oven and cover with a towel to keep warm.

7. Working quickly, roll a portion of the chicken up in each tortilla. Line the rolls in the baking dish, with the seam side down. Douse with remaining sauce. Sprinkle with cheese.

8. Bake for 15-20 minutes, until cheese is melted. Garnish with onion, cilantro and guacamole.