Cut the tops off of dried chiles and place in a saucepan with enough water to cover.

Add the whole tomatoes to the saucepan

Bring to a boil and simmer for 15 minutes.

Drain water and place chiles & tomatoes into a food processor or blender with garlic and 1 tsp each salt, pepper, cumin, and whole cloves

Purée red sauce until smooth.

Press red sauce through a strainer and set aside.

Heat 2 tsp oil in a sauté pan.

Add the chopped onions and tomatoes and sauté for 5-8 minutes, until soft.

Add the shredded rotisserie chicken, heat and toss to mix.

Heat oil in a separate large skillet over medium heat.

Dip each tortilla in the red sauce, then place in the hot oil.

Turn over almost immediately and fry for about 5 seconds on the other side.

Remove dipped tortilla to a serving plate

Take one fried tortilla at a time and fill with about 2 tbsp of the chicken/onion/tomato mixture

Roll up and place seam side down on a plate.

Top tortillas in the following order: Start with a small handful of the shredded lettuce, 2 tbsp of queso fresco, and sliced avocados.

Serve with rice on the side as well as sour cream, if desired.