CHICKEN
Cook chicken in a large pot over medium heat with water. Cook for about 25 minutes.
Reserve some of the water the chicken was cooked in, about 2 cups of broth.
Shred chicken with two forks.
Sautee onions.

Add shredded chicken and broth of chicken.
Sprinkle cumin, chili powder, salt and pepper over chicken and stir mixture together. Cook for about 10 to 15 minutes or until chicken broth reduces a bit. You want to make sure chicken stays moist. Set aside

Ancho Chile Mixture
Remove stems off of peppers. To remove seeds, flip peppers over to allow seeds to fall out.
Place in a saucepan with water to cover and heat on medium heat. Cook for 15-20 minutes or until peppers are soft.

Place peppers in a chopper or blender with the other 3 garlic cloves, oregano and 2 cups of water. Blend until smooth (sauce will still have texture because of pepper skin).

Strain sauce into a bowl using a strainer so that the skin (and whatever seeds may still remain) is left behind. Add salt and pepper to taste. Set aside.

COATING TORTILLAS
Using a pair of tongs, coat tortillas one at a time lightly with sauce or use a cooking brush and coat tortillas on each side lightly.
In a non-stick skillet fry tortillas on each side for a few seconds. Add a little cooking spray if pan starts to get too sticky. Do not overcook or tortillas will fall apart.

COOKING ENCHILADAS
Preheat oven to 400F
Add about a ⅓ cup of chicken down the middle of each tortilla, followed by monterey cheese.
Roll tortillas. Assemble and place each tortilla seam side down in a greased baking dish or casserole. Add sauce and cheese on top

Cover casserole with aluminum and place in oven for 10 to 12 minutes. Once done, let the casserole rest for a few minutes and then add crumbled cheese, red onion (if using) and sprinkle chopped cilantro.