Enchilada Sauce Cover chiles with hot water and let soak for 15 minutes. Place chiles in blender with the soaking liquid, onion, garlic, tomato, vinegar, oregano, cumin, salt and pepper. Puree until smooth. Heat oil in a heavy-bottomed pot and add sauce. Cook over medium heat, stirring constantly, for 5 to 10 minutes, or until the sauce thickens a little. California Avocado Enchiladas Frescas In a bowl, mix together avocado, onion and cheeses. Add salt and pepper, to taste. Preheat oven to 350 degrees F. Fill a shallow skillet with 1/4-inch of oil and heat over medium heat. Once oil is hot enough, fry tortillas, one at a time, about 20 to 30 seconds per side or until wilted but not crisp. Drain well on paper towels. One at a time, dip each limp tortilla in Enchilada Sauce and lay on a plastic wrap-covered counter. Spoon avocado, onion and cheese mixture evenly onto tortillas and roll up into enchiladas. As each enchilada is assembled, place into a warmed, rectangular glass or ceramic pan, seam side down and side by side. Top each enchilada with a few spoonfuls of extra Enchilada Sauce. Place pan in oven to heat through, about 10 to 15 minutes.
Serve immediately, topped with California Avocado Tomatillo Salsa. Drizzle with crema, if desired