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