In a large saute pan, heat 1-2 tablespoons of oil over medium-high heat.
Sear the chicken thighs skin-side down until golden brown.
Turn the chicken thighs over and add the salsa roja to the pan almost covering the chicken. If needed add a little chicken stock to bring the sauce level up to almost covering the chicken.
Bring the sauce to a simmer, cover tightly and cook in a 350℉ oven until the chicken is cooked through and fork-tender, about 50 minutes.
Remove the chicken from the sauce and allow to cool.
Reserve the sauce.
After the chicken is cool enough to handle, shred or pull the chicken meat with a fork and combine with cilantro, jalapeños, and cheese in a bowl and and reserve.
Lightly spray tortillas with cooking spray and warm them in a 300℉ oven to make them pliable for rolling.
Sauce the bottom of a baking dish with some of the salsa roja.
Add 1/2 cup salsa roja to the enchilada filling and stir. Fill the enchiladas with some of the chicken filling and roll, placing the seam-side down in the baking dish.
Repeat with remaining enchiladas.
Add some more sauce to the tops of the enchiladas and then cover with shredded cheddar cheese.
Cover with aluminum foil and bake the enchiladas on until heated through and cheese is melted, about 25 minutes.
Uncover and serve immediately, garnished with sour cream, avocado, queso fresca, lettuce, and lime wedges.
