Prepare Chiles: Remove stems and seeds from dried chiles, toast them in a skillet for 2-3 minutes until fragrant, then soak in hot water for 15 minutes.

Blend Sauce: In a blender, combine soaked chiles with garlic, onion, cinnamon stick, cloves, cumin, oregano, and beef broth. Blend until smooth.

Cook Meat: Season beef chuck roast with salt and pepper, sear in a Dutch oven for 8-10 minutes, pour blended sauce over, cover, and simmer for 2.5-3 hours.

Shred Beef: Remove beef from pot, let it rest, then shred using two forks. Strain cooking liquid to keep the broth.

Warm Tortillas: Warm corn tortillas in a skillet for 30 seconds on each side, keeping them covered.

Assemble Enchiladas: Fill each tortilla with shredded beef, roll tightly, and place seam-side down in a greased baking dish.

Add Sauce and Cheese: Pour reserved broth or enchilada sauce over enchiladas, sprinkle with shredded cheese.

Bake: Preheat oven to 375°F (190°C) and bake for 15-20 minutes until cheese is melted and bubbly.

Garnish and Serve: Let enchiladas rest a few minutes, top with Cotija cheese and cilantro before serving.