Red Chile Enchiladas with Chicken and Melted Cheese - Rick Bayless

Ingredients

• 4 medium (about 1 ounce total) dried chile guajillos, stemmed, seeded and torn into flat pieces
• 2 garlic cloves, peeled and quartered
• One 28-ounce can diced tomatoes in juice (preferably fire roasted)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable or olive oil, plus a little extra for the tortillas
• 2 cups chicken broth, plus a little extra if necessary
• 12 corn tortillas
• Salt
• 1/2 teaspoon sugar
• 2 generous cups (about 8 ounces) coarsely shredded cooked chicken (you’ll need about half of a large rotisserie chicken
• 1 cup (about 4 ounces) shredded Mexican melting cheese (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
• 1 small white onion, cut into rings, for garnish
• Cilantro sprigs, for garnish