Red Chicken Enchiladas Gelson's

Ingredients

• 2 cups enchilada sauce, divided (see recipe below)
• 4 cups shredded Gelson’s rotisserie chicken
• 2 cups Gelson’s shredded mozzarella cheese, divided
• 12 6” corn tortillas
• Cooking spray
• Diced avocado, for garnish
• Gelson’s organic fresh cilantro leaves, for garnish
• Crema, for garnish
• Pico de gallo, for serving
• Hot sauce, for serving
• 2 oz dried guajillo chiles (8 to 10 peppers)
• 1 ½ oz dried ancho chiles (4 to 5 peppers)
• 4 cups hot water
• ½ Tbsp grapeseed oil
• ½ medium white onion, sliced
• 3 medium garlic cloves, peeled
• ½ tsp Gelson’s ground cumin
• ½ tsp ground coriander
• ½ tsp Gelson’s dried oregano
• 1 tsp kosher salt
• 1 Tbsp unsweetened cocoa powder
• 1 Tbsp granulated sugar
• 2 Tbsp apple cider vinegar