Ingredients:

For the Enchiladas:

12 corn tortillas

2 cups cooked shredded chicken (or beef)

1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

1 cup sour cream (for serving)

Fresh cilantro (for garnish)

For the Red Sauce (Salsa Roja):

4 medium tomatoes

2 dried guajillo peppers (seeds removed)

1 clove garlic

1/2 onion

1 teaspoon salt

1 tablespoon vegetable oil

For the Green Sauce (Salsa Verde):

6 tomatillos, husked and rinsed

1 jalapeño (or to taste)

1 clove garlic

1/2 onion

1/2 teaspoon salt

1 tablespoon vegetable oil