Preheat your oven to 350°F (175°C). Begin by making the enchilada sauce. In a saucepan, heat the dried guajillo and ancho chilies over medium heat for 2-3 minutes until they become fragrant, but not burned. This will intensify their flavours.

Transfer the toasted chilies to a bowl and cover them with warm water for about 10 minutes, allowing them to soften. Once soft, drain the chilies and place them in a blender with chicken broth, chopped onion, minced garlic, cumin, oregano, and a pinch of salt. Blend until smooth.

In the same saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the blended sauce and let it simmer for 10-15 minutes, stirring occasionally. Adjust seasoning with salt and pepper to taste. If the sauce thickens too much, add a little more broth.

While the sauce simmers, prepare the tortillas. In a small skillet, heat 1/4 cup of vegetable oil over medium heat. Lightly fry each tortilla for 10-15 seconds per side. The tortillas should be pliable but not crispy. Drain them on paper towels to remove excess oil.

Spread a small amount of the enchilada sauce in the bottom of a baking dish to prevent sticking. Take each fried tortilla, dip it briefly in the enchilada sauce, and fill it with about 2 tablespoons of shredded chicken (or your preferred filling). Roll the tortilla tightly and place it seam-side down in the prepared dish.

Once all tortillas are filled and arranged in the dish, pour the remaining enchilada sauce evenly over the rolled tortillas. Ensure the sauce covers the tortillas well to keep them moist and flavourful during baking.

Sprinkle the shredded cheese over the top of the enchiladas. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbling.

Remove the enchiladas from the oven and allow them to cool slightly before serving. Garnish with fresh cilantro, sliced avocado, onions, and a dollop of sour cream. Serve hot and enjoy with a side of rice or beans for a complete traditional Mexican meal.