Guadalajara Style Enchiladas

Begin by preparing the chiles for the sauce. Remove the stems and seeds from the Guajillo chiles and Ancho chiles. Place them in a bowl and cover with hot water, allowing them to rehydrate for 20 minutes.

While the chiles rehydrate, boil the Chicken breast in lightly salted water until cooked through, then shred it. Boil the Potatoes and Carrots until tender, then peel and dice them. Combine the shredded Chicken breast, diced Potatoes, diced Carrots, and 100 grams of Queso fresco in a bowl; set aside.

Drain the rehydrated Guajillo chiles and Ancho chiles. In a blender, combine the rehydrated chiles, 20 grams of Garlic cloves, 100 grams of White onion, Tomatoes, Cumin seeds, Mexican oregano, and Chicken broth. Blend until very smooth.