Ingredients:

4 boned and skinned chicken breast halves, boiled and shredded
1/2 onion, chopped
3 crushed garlic cloves
1/2 cup cilantro, more if needed
6 flour tortillas
1 large block jalapeno jack cheese, shredded
sour cream

Red Enchilada Sauce:
5 dried Pasilla chilies, stemmed and seeded
3 dried California chilies, stemmed and seeded
2 cups chicken stock, hot
1/4 cup fresh cilantro leaves
3 garlic cloves
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon red wine vinegar
1 tomato, chopped
Coarse salt, to taste
2 tablespoons vegetable oil
Freshly ground black pepper, to taste

Methods:

Make Enchilada Sauce:Over a medium-high heat,toast the chilies until fragrant,about 30 to 60 seconds.Cover with the chicken stock and allow to soften,about 20 minutes.
In a blender,place the chilies and stock.Blend until chopped.Add the cilantro,garlic, oregano, cumin,vinegar,tomato, and salt and pepper.Blend until very smooth.

Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.

Assemble Enchiladas: In a large saute pan, saute onion and garlic in 2 tablespoons of olive oil. Throw in shredded cooked chicken and toss with a little bit of the enchilada sauce, enough to coat. Squeeze in a lime’s juice, if desired. Continue to cook, just until warmed through. Warm flour tortillas and fill about 6 with a little chicken mixture and a little shredded jalapeno jack cheese. Roll and place in a 13 x 9 casserole dish sprayed with Pam. Top with enchilada sauce and more shredded jack cheese. Bake in 375 F oven until thoroughly warmed through, about 30-45 minutes.