Remove the stems and seeds from the dried chiles. Heat up a skillet over medium heat and roast the garlic cloves a few minutes each side until soft. Set aside until cool enough to handle and peel. Using the same skillet toast the chiles, pressing flat with a spatula about 5-8 seconds a side. Once all the chiles are toasted place them in a blender with the fire roasted tomatoes, roasted garlic, salt, ancho chili powder, cumin and pepper. Blend until it’s a fine puree. If you have a vitamix or blendtech you can puree super fine, if not you will want to strain the mixture since not all of the chile pods will be pureed fine enough to not notice them. To strain the mixture the best set a strainer over a bowl and pour in the sauce into the strainer scraping with a spatula until all the sauce is in and the chile pod pieces remain in the strainer in a thick paste ( If any is left). Make sure to scrape the outside of the strainer to get all of the sauce.

Heat one tablespoon of the olive oil in a stock pot or dutch oven over medium high heat. Discard the remaining chile skins. Cook stirring until sauce thickens 10 min or so being careful as it will bubble up and spurt out of the pot. Add the chicken broth and tomato paste and stir well to combine. Reduce heat to medium low, place a lid on the pot leaving it slightly cracked and simmer for 20 minutes.

While the sauce is simmering preheat your oven to 350 deg.

Lay out tortillas on a baking sheets, brush both sides with olive oil. Place in oven for about 1-2 minutes. Flip carefully and heat another minute until very pliable. Remove from the oven and keep warm stacked on a plate covered with a towel. Repeat with all the tortillas.

Taste the sauce and season with salt to your liking. Stir in more broth if the sauce has thickened again, up to ½ cup. Place the shredded chicken into a bowl and add ½-⅔ cups sauce and mix well to coat. Add in 1 cup of the shredded cheese and stir again. Add more sauce if all the chicken is coated.

Spread about ½ cup sauce over bottom of a 13X9 baking pan. Working with one tortilla at a time, keeping the others under the towel to stay hot, Spoon about 2-3 tablespoon of the chicken mixture towards one edge of the tortilla and roll up gently. Place seam side down in pan. Repeat with remaining tortillas. Once all the enchiladas are in the pan cover with the rest of the sauce and top with the remaining ½ cup of jack cheese. Bake for 10-15 min until cheese is melted.

Serve hot and top the enchiladas with the thinly sliced onion, chopped cilantro, crumbled cotija cheese and avocado slices.