Place all ingredients into a blender and blend until smooth. Pour into a small saucepan and bring to a boil. Reduce heat and simmer, uncovered for 5-7 minutes.
For the enchiladas:
Dip each tortilla (both sides) in the enchilada sauce, fill center with beef (can use ground beef or shredded beef as I mention above or even shredded chicken or pork) and roll it up. Place it seam side down in square or rectangular baking pan and top with remaining sauce. Sprinkle with shredded cheddar and bake for 20 minutes at 350 F.