Charbroil the tomatoes.

In a pan, on medium heat, add oil and saute the onions and garlic cloves until they have a nice caramelized color, around 5 minutes, stirring often.

In a saucepan on high heat, add 4 cups of water to just cover the dried chilis. Bring to a boil, then let it boil for 10 minutes. Save 2 cups of the water. Remove the Mexican chilis from water and discard the stem and rough chop them.

In an electric mixer or blender, add all of the ingredients of the salsa roja together and puree.

In a pan on medium heat, add ¼ cup oil. Pan fry the tortillas on both sides until lightly brown

In a 9.5” x 13.5” pan, coat the bottom of pan with 2 cups of salsa roja. Then over stuff each corn tortilla with chicken and fold sides together. Place in pan, with seam side down. Pour 2 cups of salsa roja over the stuffed tortillas. Spread evenly. You don’t need to cover all the enchiladas with the sauce. There can be some exposed areas.

Sprinkle 2 cups Monterrey Jack cheese or Mexican cheese.

Bake for 30 minutes.

Remove pan from oven. Add Panela cheese on top and serve!

Optional: Garnish with shredded lettuce, onions, cilantro, crema and avocado.