Place the chicken on a broiling pan. Pour a cup of water in the bottom of the pan. Generously spice the chickens with the adobo, annatto and the ancho chili powder. Bake in 350 degree oven for 50 - 60 minutes and set aside to cool.

When cool enough to handle, shred the chicken and set aside. Add in a good couple of tbsp of the adobo, annatto and ancho powder again to get a good kick and deeper flavor.

Reserve as much of the broth as you have (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)

Chicken Gravy:

Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.

In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, stewed tomatoes, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Add in the marinated jalapenos and remove from the heat.

Spread 1 cup of the mixture into the prepared baking dish.

Arrange a layer of 6 tortillas over the mixture

and then top with 1 cup shredded chicken

and 1/2 cup of the Cheddar

add the sauce

Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. I added a little more of the stewed tomatoes on the top layer.

Bake uncovered for 30 minutes.

Serve and enjoy!