Cook the chicken as you usually do; I cook it with salt, garlic, bay leaf, black pepper, and green chili. Once cooked, shred the chicken.

Clean the guajillo chiles and place them in a saucepan with cumin, garlic, bay leaf, and tomato bouillon in a little water to soften. Then blend everything together.

Heat some oil in a skillet. Warm each tortilla in the oil, then dip it in the chile sauce. Fill with chicken and top with the vegetables, sour cream, and cheese. Enjoy!