Chicken enchiladas

Directions

1. 1
   Put the chicken breast to cook,add salt and chicken flavor bouillon
2. 2
   Bring to boil the chiles guajillo and tomatoes untill tender and set aside
3. 3
   When chicken breast is cooked take it out and let cool of and when cooled off shred it
4. 4
   With the same water that you cooked the chicken breast add to the blender (not all of it)about 3 or 4 cup,add the chile guajillos,add the tomatoes and the can of tomato sauce and a bit of all purpose flour (just so its not so waterylike) then blend
5. 5
   Add a lil bit of corn oil to a skillet and the the chile sauce with a colander turn off when hot
6. 6
   In a small skillet heat corn oil and fry tortilla until golden brown but still pliable,about 10 sec per side,transfer to paper towels to drain
7. 7
   Put tortilla on work surface,divide the shredded chicken evenly among the tortillas and roll like a cigar
8. 8
   On the rolled tortilla drizzle sour cream add the chile sauce
9. 9
   Top with cheese and lettuce and serve immediately
10. 10
    I like eating them aside with boiled eggs