Wearing gloves, open up the chilies and remove the stem and seeds. Toast flattened chilies in pan on both sides to bring out more of the chile flavors. Place chilies in a container and cover with hot water, allow to soak for at least 10 minutes.
Place soaked chilies in a blender or Vitamix. Add the tomatoes, garlic, salt, cumin, oregano, clove, and 1/2 cup of the soaking liquid. Purée for 2 minutes, until the sauce is completely smooth.
Heat oil in a small saucepan over medium-high heat. Add the flour and whisk together over the heat for one minute to avoid any lumps.
Strain red chili mixture into saucepan with roux and continue to whisk to avoid lumps. Add chicken stock to thin to sauce consistency, whisking to incorporate. Cook on medium for 10 minutes. Taste the sauce and add salt if needed. Remove from heat and pour 1/2 cup into the bottom of each 8x8" pan that has been sprayed with PAM or oiled. Set the rest aside.
Divide the smoked, shredded pork into 8 portions and place on the edge of each tortilla. Add 1/4 cup shredded cheese on top and roll up tight. Place 4 enchiladas in each pan.
Cover with remaining sauce, cheddar cheese and Cotija crumbled on top. I freeze one pan for later use and cook the other pan for 40 minutes.
Serve 2 per person with cracked black pepper, a drizzle of Mexican Crema on top and a garnish of cilantro.