1/2 pint heavy cream
2 tablespoons buttermilk
1/2 cup peanut oil
12 freshly made corn tortillas
2 onions, finely chopped
1 cup grated Chihuahua cheese
1 pound tomatoes (broiled until blackened on the outside)
1 clove garlic, peeled
2 fresh serrano chiles
2 tablespoons peanut or safflower oil
1/2 teaspoon salt
Sour Cream: Mix together heavy cream and buttermilk to make sour cream; set mixture in warm place until it is set, about 6 hours).
Preheat oven to 350 degrees F.
Blend tomatoes, blackened skin, core, and all, garlic and peppers. Heat the oil and fry the sauce for about 5 minutes, or until it has reduced and thickened. Add the salt; set aside to cool a little. Stir in sour cream and heat through gently. Don't let it boil or it will curdle!
Enchiladas: Heat the oil and fry the tortillas one by one, without letting them become crisp. Dip the tortillas intp the warm tomato sauce to lightly cover them. Fill with the onions and cheese. Roll the filled tortillas up loosely and set them side by side in an ovenproof dish. Cover the enchiladas with the remaining sauce and sprinkle with cheese and onion. Heat in the oven for no more than 10 minutes.