Place all the ingredients except for the water into a food processor or blender and blend until smooth. Then pour the mixture into a sauce pan and then heat over medium high heat.
Once the sauce is warm, gradually add in the water and stir until the sauce is the consistency that you prefer.
Preheat the oven to 350 degrees F.
Pour a small amount of the homemade enchilada sauce on the bottom of a 9X13 baking pan.
Then dip the corn tortillas in the warm enchilada sauce.
Place the tortillas in a 9X13 baking pan. Top the tortilla with a small amount of each type of the shredded cheeses, roll it up and push it to the end of the pan.
Continue this process until your pan is full. Then pour the excess sauce over the top of the rolled tortillas and sprinkle the top with the remaining shredded cheese.
Then bake the enchiladas for 15-20 minutes until the cheese is melted and slightly golden brown.