Chicken Enchiladas con Salsa Chile Rojas (GF)

In a pan, dry toast the chiles - Heat the first side of the chile pods until they start to become fragrant and take on some color changes.
They should not be blackening, just becoming more red or brighter in color.
They should start to become more pliable.
Flip the chile pods and repeat the process on the second side.
The chile pods may start to puff up, that is fine.
Remove the chile pods once they have become pliable and have changed color.
Place them into a bowl with hot water and soak for 20 minutes.
While the chiles are soaking - Heat a saute pan with a 1-2 tsp of oil over medium high heat.
Add the onions and saute until they become semi translucent and have taken on some color.
Add the rough chopped garlic and continue to saute, turn down the heat if the garlic is browning too quickly.
You should bring out the aroma and slightly brown the garlic.
Remove the onions and garlic from the pan and set aside.
In the same saute pan char the tomatoes on all sides.
You want to give the tomatoes some browning to bring out the caramelized flavor of the tomatoes.
Once they have developed some browning/char, reserve them aside until needed.

In a blender, place the chiles, onions, garlic & tomatoes.
Add 1 cup of the chile soaking liquid to the blender.
Place the cover on the blender jar and puree until smooth.
**You will have to add 1-2 additional cups as you blend to get the consistency you want.
**Remember that you will be cooking the sauce as well and will reduce some of the liquid from the sauce as it simmers.
Once smooth, add the remaining dry spices and the achiote sauce from the canned chipotle peppers.
Blend again to combine all ingredients.
Strain the sauce from the blender into a bowl.
Press out the remaining bits in the strainer to get all the flavor from them into the sauce.

Heat a pan with 1 tbsp vegetable oil over medium high heat.
Once the oil is hot, pour in the strained sauce into the pan.
Careful as you pour the sauce will splatter as it adds to the hot oil.
Bring the sauce to a medium boil and reduce to a medium simmer to cook down the sauce.
As the sauce reduces, the flavors will intensify and change during the cooking process.
Reduce for approximately 20 minutes or until the sauce gets to the consistency that you like.
The sauce should coat the back of a spoon.
Adjust the seasoning of the sauce as needed with additional dry spices.
The sauce can be used immediately or you can put it in the refrigerator until needed.
To reheat the sauce, place the sauce in a pan and bring up to temperature slowly.

Heat the oven to 350°
Pull apart the Chicken into 2" shredded pieces.
Shred the Pepper Jack Cheese
In a 9x13 pan, place 2 oz of the sauce and coat the bottom.
Combine about 2 cups of the cheese with the chicken and mix to combine.
On your counter next to the stove, you should have the 9x13 next to the stove.
Next to the 9x13 should be the cheese and chicken mixture.
Dip one of the corn tortillas in the sauce in the pan.
Coat both sides as the tortilla begins to soften.
Lay the softened and sauce coated tortilla in the 9x13.
Add about 2-3 tbsp of the chicken and cheese mixture to the tortilla.
Roll the tortilla over the top of the filling and place the enchilada to one side of the pan with the seam of the overlapping tortilla on the bottom to hold close.
Continue the process of dipping the tortillas in the sauce one at a time, place the filling and roll the enchilada.
Fill the pan placing each enchilada next to the last one rolled.
Once all the enchiladas are rolled, pour the remaining sauce over the top of the enchiladas.
** I like to reserve some of the sauce aside to have fresh sauce when you plate.
Top the enchiladas in the pan with the remaining pepper jack cheese and the grated cotija cheese.
Bake for 20-30 minutes until the internal temperature reaches 160° and the cheese is melted.
To serve, plate the enchiladas on a plate with some additional enchilada sauce, sour cream or lime crema and guacamole.
ENJOY!