To Prepare:
Preheat oven to 400. Set a tea kettle or small pot of water to boil. Prepare chile peppers by tearing or snipping off stems and shaking out as many seeds as you can. It’s fine if they rip, they’re all getting blended later. Place peppers on baking sheet and toast in preheated oven for 5 minutes. Transfer peppers to a large heat proof container and pour over boiling water to cover. Let them steep for 1-2 hours. The water will become a deep red color and the peppers will become very soft.
Next, place peppers, two cups of soaking liquid, garlic and spices in a blender and puree until completely smooth. Heat oil in saucepan and add the pureed mixture, vinegar, and chicken stock. Cook over medium-high heat for 10-15 minutes until the sauce reduces and slightly thickens. You should have about 3 ½ cups. At this point you can cool the sauce, transfer to a container and store in the fridge until you’re ready to make enchiladas.
To Prepare Enchiladas:
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