1 lb. chicken breasts
5 large chili poblano (ancho)
5 large chili guajillos
1 tsp. cumin
2 cloves garlic
2 cups water
2 tbsp. oil
15 tortillas
1 cup cooked rice
1/2 head of lettuce, chopped
1 tomato, chopped
1 cup dairy sour cream

Boil chicken in a large pot. Wash peppers and remove seeds. In a small pot boil pepper in a little water until peppers are soft. Put peppers, cumin, garlic and water in a blender and blend until smooth.

Heat stove to medium high. Heat oil in frying pan. Put chili sauce in a large bowl. Drain and separate boiled chicken. Dip tortilla in chili sauce. Fry tortilla in frying pan for 2 seconds on each side. Put chicken in fried tortilla and roll up like a burrito. Repeat for all tortillas.

Chop lettuce and tomatoes. Serve hot enchiladas with rice, lettuce, tomatoes, sour cream and hot sauce.

Note: For vegetarian enchiladas, substitute meat with potatoes and cheese.