Prep the dried chiles: Before we can use the chiles we need to remove the stem that is at the top. Just rip it off. Then we need to remove most of the seeds by shaking the chile until they fall out of the opening we just made.

Reconstitute the chiles: Get out a large pot and place all of the chilies in it. Then pour enough water into the pot until it covers all of the chiles. Put this pot over medium-low heat and let it simmer for 10 to 20 minutes, or until the chilies are soft. Reserve both the chiles and the liquid for the next step.

Blend the chilies & garlic: Use a slotted spoon to take out the reconstituted chiles. Then blend the chiles in batches. Just place enough chiles in your blender until it is half full, Place in the garlic, and then pour in enough of the reserved liquid until it covers those chiles. Blend it up until it forms a sauce. Finally, strain this sauce through a fine mess shive and into a large bowl. Repeat this process until all of the chiles and garlic are used up.

Add in the remaining ingredients: With this strained chile sauce still hot add in the chicken bouillon, smoked paprika, cumin, and sugar. Stir this all up and then taste the sauce to see how much salt you need to add.

Use this enchilada sauce immediately, or can it for future use. Enjoy!