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Enchiladas Colorado

Kelsey Nixon
  • 160 minutes
  • Serves 6

INGREDIENTS

1 lb

Chicken thighs, bone-in skinless

4

Ancho chiles, dried

1/2

bunch Cilantro, fresh leaves

1 1/2 tsp

Coriander, ground

8 cloves

Garlic

4

Mexico chiles, dried New

2

White onion, medium

2 cups

Chicken broth, low-sodium

1

Kosher salt and cracked black pepper

1 1/2 cups

Masa flour

3 tsp

Salt

1/4 cup

Vegetable shortening

1 tbsp

Vegetable oil

1

Vegetable oil

1 1/2 tsp

Cumin, ground

1 cup

Queso fresco

2 3/4 cups

Water

Crema, optional