Baked Enchiladas with a Red Chili Sauce

What can I say about these enchiladas here, other than they may just be the most delicious ethnic food that I have not only ever created, but just maybe ever even had.  They are absolutely fantastic and nothing short of amazing.  The chicken inside was so perfectly moist and wrapped up so nice and neat by the garlic-infused corn tortillas, which if I do say so myself are purely phenomenal in themselves.  The cheese was ooey gooey awesome and pulling it all together was that deep rich and smokey red chili sauce, which by the way I had to keep myself from licking off of my plate!  And let's not fail to mention my favorite thing to do to dish's like this, is to smother them in my lime-infused sour cream.  It brightens everything up without changing the game.  And that game is always in it to win it for me.

1 whole roasted chicken (cool enough to handle-I used a traditional roasted chicken from my local markets deli)
1 clove of garlic (peeled and left whole)
1 cup of cooking oil (I used canola oil)
16 small corn tortillas
1/4 cup of cooking oil (again here I used canola oil)
1/4 cup of all-purpose flour
2 T. of chili powder
1 tsp. of onion powder
2 tsp. of ground cumin
1 tsp. of Cajun seasoning blend
1/2 tsp. of black pepper
pinch of smoked sea salt
1- 14oz. can of chicken stock
1- 8oz. can of tomato sauce
2-3 dashes of hot sauce (I used Louisiana)
3 cups of shredded cheddar and monetary cheese
juice from 1/2 of a fresh lime
sour cream for garnish
green onion (sliced) for garnish

-Preheat your oven to 375*.  Grease the sides and bottom of a 9x13" baking dish; set aside.  In a large stockpot (helps keep the grease splatter away from your stove top), heat the garlic clove and the 1 cup of oil up over medium heat.  Once the oil is nice and hot and you can smell the garlic, go ahead and remove the garlic clove and discard (you want to catch the flavor of it before you burn it).  Fry the tortilla shells for a few seconds on each side in the garlic infused oil (turning when they start to puff up with some wooden tongs- careful they rip easily), then place them on a paper towel- lined plate to cool.  Next you can go ahead and  remove the skin (discarding it) and shred the meat from your chicken.  Place the shredded meat into a bowl for ease when preparing the enchiladas. Now you can start your red chili sauce in a large sauce pan.  In that saucepan, bring your 1/4 cup of oil up to a medium heat, then stir in your flour.  Using a wooden spoon or a silicon coated wire whisk (as not to scratch your pan), stir constantly until combined.  Continue to stir and cook for a few minutes.  Then go ahead and add in your chili powder, onion powder, cumin, Cajun seasonings, black pepper and smoked sea salt.  Cook this down for a minute or two, then pour in your chicken stock, tomato sauce and hot sauce (to your liking) while stirring well.  Once this has reached a slow boil you are ready to go.  Pour a bit of the red chili sauce into the bottom of the greased baking dish (just enough to cover the bottom so the don't dry out or stick).  Assemble the enchiladas one at a time by placing a small amount of the shredded chicken and a pinch of cheese into the center, fold over the one side onto itself, fold over each edge to tuck in, fold over the last side, flip over so the seam side is facing down and place into your prepared baking dish.  You will be able to tightly line up 2 rows of 8 enchiladas.  Drizzle half of the remaining red chili sauce over them and spread it around, covering them completely, with the back of a spoon.  Blanket them off with the remaining shredded cheese, then drizzle on the last half of the red chili sauce over everything.  Bake at 375* for 25-30 minutes. Meanwhile, go ahead and mix together your lime juice and sour cream, cover and refrigerate until ready to use (it's just about the most amazing compliment ever).  Once it is done baking, remove it from the oven and allow it stand for about 5 minutes before plating.  Serve it with a dollop of your lime-infused sour cream and a healthy sprinkling of green onions on top alongside some re-fried beans and tortilla chips.  Serves 6-8.  Enjoy!