Preheat the oven to 350°.

If toasting your own guajillo chiles: seed, stem, and cut dried chiles into flat pieces. Flatten out the pepper pieces and press down in a heated pan as needed, toast the chiles on each side for about 15 seconds until fragrant, not smoking. If they smoke, you are probably burning them so turn down your heat. Toss toasted chiles into blender jar and continue on with the recipe.

To a blender jar, add the tomatoes with juices, ancho powder or toasted guajillo chiles, chopped garlic, cumin and pepper. Blend until smooth and all the chunks are pureed. In a saucepan, heat 1 tablespoon of olive oil. If you are using guajillo chiles strain your sauce with a strainer or mesh colander, pressing sauce through strainer into pan to remove any larger papery chile pieces. Once sauce is in your pan, cook for about 7 minutes until the sauce is reduced and thickened. Stir in the broth and turn the heat down to simmer for 10 minutes.

While the sauce is simmering, lightly brush tortillas with olive oil on both sides. Overlap and stack on a cookie sheet. Heat in preheated oven for 3 minutes. When they are softened, stack them up in a pile and cover with a clean dish towel.

To finish your sauce give it a couple pinches of sugar to cut any sour edges to the sauce and salt to taste. Spread 1 big ladle of sauce across the bottom of your baking dish, add another 1/2 cup or so of sauce to the shredded chicken and stir. Take one tortilla, add approximately two tablespoons of sauced chicken, roll tortilla up and lay it snug in the dish, seam side down. When finished ladle the remaining sauce over the rolled up tortillas and sprinkle with the shredded cheese.

Bake for 10-15 minutes until the cheese has started to brown and juices are bubbling.

Optional toppings: sour cream, diced white onion and chopped cilantro