Serves 8 To make the sauce, soak the chiles in warm water to cover for 10 minutes. Process in a food processor with enough of the soaking liquid to make a thin puree, then strain.
Heat the oil in a medium saucepan and sauté the onion and garlic until translucent. Add the chile puree and the salt and pepper, then simmer for 10 minutes. The sauce should be just thick enough to coat a wooden spoon, so thin with a little extra water if required. Set aside and keep warm.
For the enchiladas, heat the oil in a medium frying pan and immerse the tortillas one by one for a few seconds on each side until they fold easily. Then dip both sides in the chile sauce, fill with some chicken, fold in half, and place on a serving dish. Spoon the rest of the sauce over the enchiladas and top with the sour cream and cheese. Serve immediately.
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