Add the guajillo, ancho, new mexico and de arbol chilis to a stock pot. Roll up tortilla and place in a 9×9 inch pan.
Cook over medium heat whisking for about 5 minutes or until thickened;
Cheese enchilada recipe with cheese sauce. Stir together sour cream and 1 cup cheese. Spoon remaining picante sauce evenly over enchiladas; Add ¼ cup cheese and roll up and push to the end of the pan.
Sprinkle the top with more cheese,. Pour the enchiladas sauce evenly over the tortillas and sprinkle on the remaining 1 cup cheese. From there you will pour the excess sauce over your tortillas.
Repeat until the pan is filled. Slowly add in the half and half cream; Add in the shredded cheese and chiles;
Dip each tortilla into the sauce until soft and put into greased dish. Spoon 1/4 cup cheese mixture down the center of each tortilla. Whisk constantly for about 1 minute.
Spoon 1/5th of the sour cream mixture into a tortilla. Cover the chilis with water and bring to a low boil for about 10 to 12 minutes, or until tender. Continue doing this with your tortillas until your pan is full.