1: Prepare the Red Chili Sauce

1. Clean the chilies: Remove the stems, seeds, and veins from the dried guajillo chilies. Rinse them under running water to remove any dust or impurities.
2. Soak the chilies: Place the chilies in a bowl and cover them with 2 cups of hot water. Let them soak for about 10–15 minutes until softened.
3. Blend the sauce: In a blender, add the softened chilies (reserve the soaking water), garlic, onion, cumin, and a pinch of salt. Pour in about 1 cup of the soaking water to blend the mixture into a smooth sauce. Add more water as needed to reach the desired consistency.
4. Cook the sauce: Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Pour the blended sauce into the pan and simmer for 8–10 minutes, stirring occasionally. Adjust the seasoning with more salt if necessary. The sauce should be rich, smooth, and slightly thick.

 2: Prepare the Tortillas and Fillings

1. Warm the tortillas: Heat the tortillas on a skillet or griddle for about 30 seconds on each side to make them pliable. This step prevents the tortillas from breaking when dipped in the sauce.
2. Prepare the fillings: Choose your preferred filling:
   • Queso fresco: Crumble and set aside.
   • Mashed potatoes: Lightly season with salt and pepper if not already seasoned.
   • Shredded chicken: If using, cook and shred the chicken, then mix it with a small amount of chili sauce for extra flavor.

 3: Assemble the Enchiladas

1. Dip the tortillas: One at a time, dip each tortilla into the warm chili sauce, ensuring both sides are fully coated.
2. Add the filling: Place about 2 tablespoons of your chosen filling (queso fresco, mashed potatoes, or shredded chicken) onto the center of the tortilla.
3. Roll the enchiladas: Roll the tortilla tightly around the filling and place it seam-side down on a serving plate. Repeat with the remaining tortillas and fillings.

 4: Garnish and Serve

1. Top the enchiladas: Once all the enchiladas are assembled, drizzle any remaining chili sauce over them.
2. Add garnishes: Sprinkle shredded lettuce, diced tomatoes, pickled onions, and additional crumbled queso fresco over the enchiladas. Add cilantro leaves if desired.
3. Serve with sides: Pair the enchiladas with Mexican rice and refried beans for a complete meal.