Submerge the chiles in water some 2 hours before you start cooking, when soft remove the seed and veins.

First we prepare the sauce, chiles, tomato, onion, and garlic go to the blender, this sauce must be smooth so use high speed. In a saucepan to medium low heat, warm the oil, and pour the mix and fry it well. After fried, it will be dry, so add 1 cup of chicken stock, and reserve the rest if needed.

Now we will *spice our sauce, salt and oregano go first, if it is too hot, add a bit of sugar, if you want to decrease a bit the taste of the chile, you can use orange juice. Remember we are cooking with medium low heat, so it won't be boiling heavily, when you can't see any pale foam in the edges of your pan, the sauce is ready, keep it warm.

In a pan pour oil enough to fry the tortillas, they don't have to be hard, so just fry them a little. To keep all warm, put into the pan one tortilla, when it is ready put another just on top and turn both, so the new one goes to the oil and the fried one is on top, add another and turn them, you will end with a pile of fried tortillas fried just in one side, and all of them will be warm.

Keep your plates ready to prepare the Enchiladas. Submerge the Tortilla into the sauce and place it in the dish, spread some chicken and fold it, do this three times in each dish, the amount of tortillas is for 4 dishes with 3 enchiladas each, add a little more sauce on top to cover them well. Add the cream and the cheese, the onion and the avocado.

Some leaves of lettuce and refried beans are the perfect combination as a side dish.

Notes:
Some recipes use no tomato, just chile, but I like to add a tomato to give some body to the sauce, and break the monotony taste of the chile since we use only one sort.
* About spices, sometimes I use oregano, some others I add cloves and even a piece of cinnamon stick when I blend the sauce.