Red Enchiladas with Cheese and Onions

Ingredients:
1 pound dried guajillo chili peppers
2 pinches of dried oregano
salt
water
2 T. corn oil, plus more for frying
2 t. chicken bouillon
12 corn tortillas
3-4 C. Mexican shredded cheese blend
1 C. minced onion
shredded lettuce and sour cream for serving

Here are the guajillo chili peppers at Wal-mart. They were in the produce section, at the end, right by the bananas. They do actually have scales at Wal-mart, I know there is one by the apples.
Directions:
Cut off stems of chili peppers, cut open and take out seeds. Put chilies in pot, cover with water, and heat on stove until the chilies are soft, for about 5 minutes. Then they look like this:

Drain some water (keep some with to puree), put in blender or food processor. Add oregano and some salt (a couple shakes). Puree for a couple minutes until smooth. Put a fine sieve over a bowl and pour puree through sieve to remove skin. Use a spoon to push it through:

Discard pulp. Heat 2 T. corn oil in a saucepan over high heat. Add pepper puree, some salt, and 2 t. chicken bouillon. Cook until boiling. Season to taste. Remove from heat.

Prepare filling by combining cheese and minced onion.

Heat oil in a skillet over high heat until really hot. Dip a tortilla in the sauce and then fry on each side for 10-20 seconds.
Remove to platter and fill with cheese mixture. Roll up and place on serving dish. Repeat with remaining tortillas and cheese filling. Top with leftover sauce. Serve with shredded lettuce and sour cream.