Fire-Roasted Chile Ancho Enchiladas with Chicken

Ingredients

• 5 dried ancho chiles (about 80g)
• 1 medium onion, chopped (about 150g)
• 2 cloves garlic, minced
• 2 cups chicken broth (480ml)
• 1 teaspoon ground cumin (5g)
• Salt and pepper to taste
• 2 cups cooked chicken, shredded (about 300g)
• 1 cup cheese, shredded (such as Monterey Jack or Cheddar, about 100g)
• 8 corn tortillas
• Additional cheese for sprinkling
• Fresh cilantro, chopped, for garnish
• Sour cream (optional)