Reserve about ½ cup of sauce for drizzling on top of the enchiladas.
Heat about ¼ cup of oil over medium-high heat. When oil is hot, add tortilla to oil. Fry each side for about 30-60 seconds. You want the tortilla to get firm, but not crunchy.
When tortilla is ready, dip it in guajillo chili sauce for a few second until fully covered. (don't let it sit for too long or else the tortilla will get too soft to handle and it will tear)
Place sauce covered tortilla on a plate and place a small amount of shredded chicken in the middle of the tortilla. Roll the tortilla around the chicken. Drizzle a little of the reserved sauce on top.
Repeat with all the tortillas.
Top enchiladas with creama, cotija cheese, or lettuce.
Recipe by Learn by Cooking at https://www.learnbycooking.com/chicken-enchiladas/