Chicken Enchiladas

Preheat oven to 350 degrees.
To make the Salsa Roja:
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 occasionally.
In a saucepan on high heat, add 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 and rough chop them.
In an electric mixer or blender, add all of the ingredients together and puree.
In a pan on medium high heat, add a ¼ cup oil. Then add chicken and salsa verde. Toss and cook for 3 minutes. Set aside.
In a pan on medium heat, add ¼ cup oil. Pan fry the tortillas on both sides until they’re warm, 30 seconds on each side.
In a 9” x 13” pan, coat the bottom of pan with 2 cups of salsa roja.
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.
Sprinkle 2 cups Monterrey Jack 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.