SAUCE: wash and clean guajillo chiles from seeds and veins. Toast them in a dry skillet (cast iron is best) or griddle, over high heat just until soft and fragrant, about only 10 seconds on each side. (Caution: longer toast time make them bitter). Toast tomatoes until the skin is charred.
Blend the toasted chiles and tomatoes in the blender or food processor with garlic, spices, some chicken stock and salt and freshly gound pepper to taste. Set aside.
Heat the oil in a saucepan over high heat and saute the onion until lightly browned, about 5 minutes. Add the guajillo chiles sauce and chicken stock and bring to a boil. Reduce the heat and simmer for 20 more minutes until thickened and taste for salt season.
ASSEMBLE ENCHILADAS: Preheat Oven to 350ºF. Saute chorizo and onion in a skillet over high heat, breaking up the meat until the meat is thoroughly cooked about 10 minutes.
Stir in the potatoes and remove from the heat. Heat about 1 cup of oil in skillet. Use a pair of tongs and dip a tortilla in the oil for a few seconds until softened.
Transfer to a plate atop a few layers of paper toweling to drain. Place 3 to 4 tablespoons of the filling on each tortilla and roll them up tightly.
Spread about 1 cup of the guajillo sauce in the bottom of a large baking dish and place the enchiladas seam-side down in the dish.
Cover with about 2 cups of the sauce and sprinkle with the shredded cheese.
Bake in oven for 15 to 20 minutes until cheese is melted and enchiladas are heated through.
Serve with Mexican rice, Charro beans or refried and some sour cream, shredded cheese and avocado slices on top. Mmmmmmm -- delicious!.