Take the stems and seeds off the guajillo peppers.
Soak guajillo peppers in hot water for 30 minutes.
Add to a blender along with water, garlic, and salt. Blend until smooth. Pour into a shallow bowl and set aside.
Turn a pan on medium heat and add Mazola® Corn Oil.
Once the oil is hot, add onion, tomato, and garlic. Cook for 7-8 minutes or until it is cooked through. Season with a little salt.
Add in the cooked shredded chicken and mix it into the pan with the tomatoes, onions, and garlic until well incorporated. Cook for 2-3 minutes, taste and adjust salt if needed.
Assemble Enchiladas
Turn a large pan on medium-high heat and add a few tablespoons of Mazola® Corn Oil.
Submerge each tortilla in the enchilada sauce. Flip to coat the tortilla on each side.
Add the tortilla to the hot oil for 5 seconds and then flip it immediately to the other side.
Add two spoonfuls of chicken filling and roll it up slowly with a spatula or tongs.
Cook each enchilada for about a minute until slightly golden, and remove.
Repeat steps 7 and 8 until all tortillas are made. Add extra Mazola® Corn Oil to the pan as needed. Once they’re all prepped, add your toppings and enjoy.