In a sauce pan, combine the tomatoes, guajillos, onion, jalapeños and garlic. Cover with water, bring to a boil, reduce to a simmer and continue cooking for 10-12 minutes.
Using a slotted spoon, transfer the salsa ingredients to the blender. Add the cilantro, bouillon, water, crema, chile ancho powder, cumin, salt and pepper to taste. Blend on high until smooth. Taste for salt , strain through a wire strainer into a bowl.
Preheat 1 1/2 tablespoons of oil to medium heat in a skillet with oil. Pour in the strained sauce and cook at a steady simmer for 10 minutes. Taste for salt.
On a preheated comal(griddle) fry the tortillas that have been brushed with oil for 35 to 45 seconds per side. Stack onto plate until ready to use. Or you can deep fry them traditionally.
Preheat oven to 375 degrees F. To the bottom of a 9X13 baking dish, add 1 cup of enchilada sauce and spread it out evenly. Fill and roll the tortillas with chicken and place into baking dish with sauce. Top with remaining enchilada sauce. Add the cheese down the center of enchiladas. Bake just until cheese melts, about 25 to 30 minutes.
Drizzle the remaining crema over the top of enchiladas while they are still warm. Garnish with fresh cilantro. Serve right away.