Carla Hall's Chicken Enchiladas Rojas

•  1 pkg of boneless chicken thighs
• 2 oz ancho chilies, dried
• 3 large cloves garlic, rough chopped
• 1 large onion, chopped
• 1 can fire roasted tomatoes, 14 oz 
• 2 tsp cumin
• 1 tsp oregano, dried
• 1 Tbsp apple cider vinegar
• 1 cup water
• Salt to taste
• 1 large onion, julian sliced
• 2 red bell peppers, julian sliced
• 1 pkg corn tortillas
• 5 avocados
• 3 limes
• fresh oregano
• green onions
• cilantro
• 1 cup sour cream

1. Take the chicken thighs and brown them in a lightly oiled pan. place them on a baking sheet and bake at 400 degrees for 10 minutes. When done, roughly tare up the chicken and set it aside.
2. For the sauce, toast the dried chilies till soft. once softened, remove the seeds and spine. Roughly tare up and place inside the blender.
3. Add the garlic, 1 large onion, fire-roasted tomatoes, cumin, dried oregano, water, apple cider, salt, and blend till smooth.
4. Strain the sauce in a fine strainer, and cook t medium-low heat. Add salt, apple cider vinegar, and sugar to taste. 
5. Take the sliced onion and bell peppers and cook in the same pan used for the chicken and swet the veggies. Add them to the chicken and add a little bit of the sauce to flavor. 
6. In another pan, gently fry the tortillas, coat in the sauce, and fill with the chicken mixture. Place rolled tortillas in a casserole dish. top with the rest of the sauce. Top with cheese and bake in the oven at 400 degrees till warm and the cheese is melted.
7. Take half an avocado, scrape into a bowl, and mash till smooth. Add the sour cream, lime zest, lime juice from one lime, and salt to taste. Set the avocado crema aside.
8. For the guacamole, roughly mash the rest of the avocados, add the juice of the last two limes, thinly sliced green onions, 2 tsp fresh oregano, minced, salt and pepper to taste
9. Before serving, garnish with cilantro and roughly chopped green onions, and have the crema and guacamole on the side.