Chicken Enchiladas

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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

Enchilada Sauce:

4 dried guajillo chile peppers or dried red New Mexico chile peppers, stemmed

2 cups chicken stock

1 tablespoon olive or vegetable oil

Generous pinch saffron

Kosher salt and freshly ground pepper

2 cloves garlic, finely chopped

1 small to medium onion, chopped

1 large bay leaf

1 cinnamon stick

One 32-ounce can tomato sauce

1/2 cup slivered almonds, toasted and ground

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

Handful fresh cilantro leaves, coarsely chopped