Ingredients

For the rice:

• 3 tablespoons butter
• 1/3 cup broken spaghetti or orzo
• 2 cloves garlic, peeled
• 1 small to medium onion, peeled
• 1 ripe tomato
• 1 cup long-grain rice
• 2 cups chicken stock
• A generous pinch of saffron
• Kosher salt and freshly ground pepper

For the enchilada sauce:

• 4 dried guajillo chili peppers or dried red New Mexico chili peppers, stemmed
• 2 cups chicken stock
• 1 tablespoon olive or vegetable oil
• 2 cloves garlic, finely chopped
• 1 small to medium onion, chopped
• 1 large bay leaf
• 1 cinnamon stick
• 1 can tomato sauce (32 ounces)
• 1/2 cup slivered almonds, toasted and ground

For the enchiladas:

• 1 tablespoon olive or vegetable oil
• 1 1/2 pounds ground chicken
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• Kosher salt and freshly ground pepper
• 12 corn tortillas, warmed or charred
• 8 ounces queso fresco, crumbled
• A handful of fresh cilantro leaves, coarsely chopped

Description

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