• Heat an ungreased griddle or skillet over medium high heat.
• Toast all peppers on hot griddle for about 1 minute or until fragrant, turning frequently.
• Cup open dried peppers; discard stems and seeds. Cut peppers into small pieces.
• In a bowl, combine pepper pieces in enough boiling water to cover. Cover and let stand for 30 minutes. Drain and reserve peppers.
• In a large skillet, heat oil over medium heat. Add onion and garlic; cook for about 3 minutes or until tender.
• In a blender or food processor, combine pepper, onion mixture, vinegar, sugar, oregano, cumin, and salt.
• Add half of the can of broth. Cover; blend until nearly smooth.
• Add remaining broth; blend until broth in incorporated.
• Strain mixture through a fine-mesh sieve; discard seeds and skins.
• Add strained mixture to skillet.
• Simmer for 10 minutes to mellow flavors, stirring constantly. If desired, add additional chicken broth to thin to desired consistency.

FOR COLORADO RED CHILE ENCHILADAS:

• Cook 3 chicken breasts or thighs in a slow cooker for 6 hours (or until chicken can be pulled apart with a fork and is cooked through) on low with 1/2 cup chicken broth and 1/2 cup red chile sauce.
• Remove from slow cooker and shred chicken adding some of the liquid back in for moisture (for Gringo enchiladas add a little cream cheese to the shredded chicken).
• In a 9 x 13 inch pan, spread enchilada sauce in the bottom.
• Fill 8 tortillas with shredded chicken mixture and roll tightly.
• Cover in remaining sauce and cheese. Bake at 350 degrees F for 20 minutes, or until cheese is melted and bubbling.
• Top with scallions if your BF hasn’t caught on to them being ‘green onions‘ yet.