3 cup Monterey Jack or mozzarella cheese, shredded
1/3 cup sour cream
1/4 cup scallions, diced
Preheat oven to 350 degrees.
In a medium sauce pan, heat 2 tablespoons of oil on medium high. Add garlic, onion, thyme, bay leaves and peppercorns. Stir and cook for about 5 minutes until onion is translucent.
Pour cooked spice mixture into blender, add red chile sauce and puree until smooth.
Heat two tablespoons oil in the same sauce pan on medium high heat; add enchilada sauce mixture, tomato puree, salt and 1 cup water. Bring to a boil and cook for about 5 minutes until thickened. Adjust seasoning if needed.
In a skillet, heat ½ cup of oil over a medium heat; cook tortillas for about 5 seconds on each side.
Place cooked tortilla on a baking sheet, add ¼ cup shredded cheese to center, roll (seam side down), and continue with rest of tortillas and filling.
Pour remaining sauce over enchiladas and sprinkle cheese on top.
Bake for about 10 minutes or until cheese is bubbling; allow to cool.
Before serving, drizzle with sour cream and top with scallions.