• Stem and seed your dried chilies by cutting off the stem, rolling the pod between your hands, then pouring out the seeds.
  
• In a heavy saucepan, add 3 c of cold water the prepped dried chiles and bring to a boil.
  
• When you achieve a rolling boil reduce the heat to simmer, cover and cook for 30 minutes. Or longer to make the chilies tender.
• Drain the cooked chiles and reserve the cooking liquid in a measuring cup to use later.
• Heat 1 tablespoon of the vegetable oil in a frying pan over medium heat.
• Saute the onion until softened stirring occasionally which should take about 5 minutes.
  
• Introduce the tomato, garlic, salt, oregano, smoked paprika, and cumin to the pan and cook for about 5 minutes more.
  
• Transfer the mixture to a blender adding the chiles plus all of the reserved cooking liquid. Puree until smooth.
  
• Strain the sauce and discard the pulp.
  
• After straining you should have 2 cups of sauce.
• Use water to thin the sauce to 3 cups.
• Heat the remaining oil in the same pan over high heat.
• Slowly add the sauce being careful to avoid splattering yourself and the kitchen. If your pan is not large enough to hold the whole thing, do it in batches
  
• Cook for 1 minute, stirring constantly, don't answer the phone or drink a beer.
• Reduce the heat to simmer and cook for another 4-5 minutes.
• Taste and adjust flavor with the additional salt and vinegar if needed
• Allow to cool and store in the refrigerator until ready to use or freeze flat in gallon freezer bags for up to 3 months.

Prep:

• Preheat oven to 350 deg F
• Shred your grilled chicken and squeeze the juice of one lime over it and mix
  
• grate the cheese
• Put the chicken and cheese in individual bowls and move to assembly area
  
• Spray a 9x13 inch baking pan with cooking spray.
• Cover the bottom with a ladle of sauce
  
• You will need two pie pan to sauce and assemble the enchiladas.
• Put a ladle of sauce in the bottom of one of the pie pans.
  

Method of Assembly:

• Dip one of the tortillas in the sauce, flip and dip to cover the other side
  
• Transfer to the clean pie pan for further assembly
• Place a 1/2 cup of shredded chicken and 1/2 cup of shredded cheese (about a small handful) in the center of the sauced tortilla and roll tightly.
  
• Lay the rolled enchilada in the 9x13 inch pan
  
• Repeat until all 8 enchiladas are in the pan. The will be tight, squeeze them in
  
• Cover the top of the panned enchiladas with at least a ladle of sauce
  
• Use the remaining cheese to sprinkle on top of the whole thing
  
• Bake at 350 deg F for 45 minutes
• Either serve them or cover with foil, cool and freeze them for later.