Cheese Enchiladas

Directions

1. 1
   Preheat the oven to 375 degrees F.
2. 2
   Heat a cast-iron skillet over medium-high heat until hot.
3. 3
   Add the jalapeno slices to the dry skillet and cook until just starting to blacken.
4. 4
   Set aside to cool.
5. 5
   Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
6. 6
   Using tongs, char the tortillas one at a time for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce.
7. 7
   Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle.
8. 8
   Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan.
9. 9
   Repeat with the remaining tortillas and sour cream mixture.
10. 10
    Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes.
11. 11
    Sprinkle with extra green onions and serve immediately.
12. 12
    Heat the oil in a medium saucepan over medium heat.
13. 13
    Add the peppers, onions and garlic and cook until soft, about 2 minutes.
14. 14
    Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes.
15. 15
    Add the flour and cook for another minute.
16. 16
    Add the stock and stir to combine.
17. 17
    Add the tomato sauce and 3 cups water and bring to a boil.
18. 18
    Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
19. 19
    Let the mixture cool slightly, then transfer to a blender and puree until smooth.
20. 20
    (When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway.
21. 21
    Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions.
22. 22
    Cover the lid with a kitchen towel to catch splatters and pulse until smooth.)
23. 23
    The sauce will keep in the refrigerator for up to a week and can also be frozen.