Place the frozen loaf bottom-side up in a greased 8 ½ x 4 ½ loaf pan. Brush loaf with olive oil. Loosely cover it with plastic or kitchen towel and put it in the fridge overnight.

Next day: Turn on your oven to the lowest setting for a couple of minutes. Turn it off, making sure the temperature is 100 °F (37 °C) or below.

Take the dough out of the fridge and put it inside the oven (make sure the oven is completely off and temperature 100 ° F or below) and let it rise until doubled in size. Depending on the weather and temperature this will take 1 ½  to 2 hours).

* If you forgot to defrost overnight, no problem. Place the loaf in the greased loaf pan and let it both defrost and rise in the slightly warmed oven, 100F (37C) or below. This will take, depending on the weather and temperature, between 3.5 - 4 hours

Peel and finely chop carrots and potatoes. Transfer to a pot, cover with water and cook until firm but not mushy, it will take approx 5 minutes after the water starts to boil.

Seed the guajillo peppers and place them in a bowl, add the garlic clove and cover with boiling water. Place a kitchen towel on top and let them rehydrate for 20 minutes.

Cover baking sheets with parchment paper, or grease them in case you don’t have the parchment paper. Set aside.

Shred the cheese and chicken, put them back in the fridge.

Place guajillo peppers, ⅓ cup of the liquid from which the guajillos were rehydrated, garlic clove, oregano and salt in a blender or food processor and mix until smooth. Strain the sauce.

Heat a tablespoon of oil in a big skillet, pour in sauce and fry for a minute. Add chicken and vegetables. Mix well. Turn off heat and set aside.

When dough has risen, take it out of the oven and place it on a lightly floured surface. Roll it out into a 10x14” rectangle.

Spread the chicken enchilada filling on top of the dough. Add a layer of cheese and roll it up.

Seal ends and seams, cut in even, 1” slices, and carefully place them on the two prepared baking sheets.

Brush them lightly with olive oil, loosely cover them and let them rise for 20 minutes. Meanwhile, pre-heat oven at 350 °F (180 °C).

Bake for 15-20 minutes or until golden brown. Serve with pickled jalapeños on top (very important).