Step 1

Dry toast the dried chili peppers in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly.

Step 2

Cool, then set them into a heavy bowl with enough hot water to cover them.

Step 3

Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.

Step 4

Reserve 1 cup of the dark soaking water.

Step 5

In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or until they become translucent.

Step 6

Add the garlic and cook another minute, until they become fragrant.

Step 7

Add them to the food processor along with the sea salt.

Step 8

Pour in the reserved soaking liquid and process to form a sauce. It will be very thick at this point.

Step 9

Add in more water, a half cup at a time, until you achieve your desired consistency.

Step 10

Strain the sauce into a pan with 2 tablespoons olive oil. Heat until it just starts to boil, then reduce the heat to a simmer.

Step 11

Heat a separate pan to medium heat and add a bit of the remaining olive oil. Cook the tortillas a few seconds in the oil until they become pliable. You may need to keep adding a bit more oil as you go along.

Step 12

Dip each tortilla into the warmed enchilada sauce, then set it onto a work surface. Fill each with shredded chicken and shredded cheese. Roll the tortillas up and serve them onto plates.

Step 13

Garnish with crumbly cheese, fresh herbs and spicy red chili flakes.