Preheat oven to 425 degrees F. In a large pot, add guajillo peppers, ancho peppers, tomato, onion, and garlic. Fill with enough water to cover everything. Cover with a lid and boil on medium-high for about 15 minutes, until they start to soften. Do not discard the water!

Once all the peppers have softened in water, add both peppers, tomato, onion, garlic, oregano, cumin and chicken bouillon powder and about 1.5 cups of the water they boiled in to a blender. Blend until smooth. If needed, strain sauce with a colander to make it smoother.

In a large frying pan, add 1 tbsp oil. Add blended enchilada sauce and cook on medium-low heat, stirring occasionally, for 10-15 minutes until it starts to thicken.

To a large frying pan, add 1 cup of oil on medium-high heat. Fry each tortilla on each side for about 5 seconds, to soften. Set on a paper towel to drain excess oil and set aside.

Assemble enchiladas: Add about a cup of the enchilada sauce to the bottom of a 9x13 baking dish. Dip the softened tortillas into the sauce on both sides. Add filling — cooked chicken and cheese. Roll tightly, placing the fold side down on the baking dish. Top with remaining enchilada sauce and shredded cheese. Cover with foil and cook for 10 minutes. Uncover and broil for 1-2 minutes for an extra golden top. Top as desired. Enjoy!