Enchiladas Colorado

Ingredients

• 1 1/2 cup masa flour
• 1 1/4 cups warm water
• 1/4 cup vegetable shortening
• 1 teaspoon salt
• 1 pound bone-in skinless chicken thighs (about 4 thighs)
• 2 cups low-sodium chicken broth
• 2 teaspoons salt
• 2 cloves garlic
• 1/2 medium white onion, quartered
• 4 dried ancho chiles, halved, stemmed and seeded
• 4 dried New Mexico chiles, halved, stemmed and seeded
• 1 1/2 cups boiling water
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 6 cloves garlic, chopped
• 1 medium white onion, chopped
• Kosher salt and cracked black pepper
• Vegetable oil, for reheating tortillas
• 1 cup queso fresco, crumbled (4 ounces)
• 1/2 medium white onion, chopped
• 1/2 bunch fresh cilantro leaves, chopped
• Crema, optional

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