Place chiles in a deep, medium sized sauce pan. Add 2 cups of chicken stock and bring to a boil over high heat, pushing chiles down into stock to cover. Cover pan and remove from heat. Set aside for 20-25 minutes to allow chiles to rehydrate.
Drain chiles into a strainer over a large pot or bowl, reserving cooking liquid. Transfer chiles to a clean cutting board and finely dice.
Heat oil in a large skillet, over medium to medium-high heat, until shimmering. Add the minced chiles, onions, kosher salt, cumin, oregano and coriander. Cook, stirring occasionally, for 5 minutes or until onions are soft.
Add the garlic and cook until fragrant, about 30 seconds- 1 minute.
Add the tomato paste, stirring to coat all the vegetables.
Add 1 ¼ cup reserved cooking liquid to deglaze pan, scraping up brown bits on bottom on pan.
Stir in the tomatoes and sugar.
Bring the mixture to simmer. Reduce heat to medium/ medium-low to maintain a gentle simmer and cook, stirring occasionally, for 20 minutes. If sauce becomes too thick, add more reserved cooking liquid, ¼ cup at a time.
Remove from heat and stir in lime juice. Taste and adjust for seasoning. Set aside and allow to cool slightly.
Working in batches, transfer sauce to a blender, only filling the blender half full. Pulse sauce until blended and smooth. Transfer to a container with a tight fitting lid and continue blending remaining sauce.
Use in your favorite Mexican recipes or store in the refrigerator.
Notes
*I used a combination of 3 Guajillo and 5 Ancho chiles. *You can substitute water for chicken stock to rehydrate Chiles *Enchilada Sauce will keep, stored in an airtight container in the refrigerator for 1 week. *Enchilada Sauce can also be stored in the freezer.