Toast guajillo chilies in oven preheated to 400°F or in cast iron skillet over medium-high heat for 2–3 minutes or until aromatic. Soak guajillos in hot water up to 1 hour, and then remove stems and seeds.
Add chilies and remaining ingredients to FourSide or WildSide jar in order listed. Secure lid and select "Soup." Pour into saucepan, and simmer until sauce is heated through.
Serve atop your favorite enchiladas, approximately ¼ cup per enchilada.