Chicken Enchiladas

Preheat oven to 350 degrees.
To make the Salsa Roja:
Charbroil the tomatoes.
In a pan, on medium heat, add oil and sauté 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 chiles. Bring to a boil, then let it boil for 10 minutes. Save 2 cups of the water. Remove the Mexican chiles from water and discard the stems and rough chop them.
In a food processor or blender, add all of the ingredients of the salsa roja together and puree.
In a pan on medium high heat, add a ¼ cup oil. Then add chicken and add all the spices: cumin, paprika, garlic powder and onion powder. Mix everything together then add salsa verde. Toss and cook for 5 minutes. Set aside.
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 the 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 Monterey Jack cheese or Mexican cheese.
Bake for 30 minutes.
Remove the pan from the oven. Add Panela cheese on top and serve!
Optional: Garnish with shredded lettuce, onions, cilantro, crema and avocado.