Beef-and-Cheese Red Chile Enchiladas

Preheat oven to broil with rack about 6 inches from heat. Line a rimmed baking sheet with aluminum foil. Combine 2 cups boiling water and chiles in a small heatproof bowl; let soak until chiles are softened, about 20 minutes. Drain, reserving 1 cup soaking liquid.

While chiles soak, place tomatoes and onion, cut sides down, and garlic cloves on prepared baking sheet. Broil in preheated oven until vegetables begin to char and soften, 8 to 10 minutes. Remove from oven. Remove and discard garlic skin.

Transfer roasted tomatoes, onion, and garlic to a blender. Add drained chiles, reserved 1 cup soaking liquid, vinegar, salt, cumin, and garlic powder. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Transfer sauce to a shallow bowl; set aside until ready to use.

Preheat oven to 350°F. Heat oil in a large skillet over medium-high. Add beef; cook, stirring often, until browned and just cooked through, about 6 minutes. Stir in salt and cumin; remove from heat.

Lightly grease a 13- x 9-inch baking dish with oil; set aside. Dip 1 tortilla into sauce, letting excess drain back into bowl; lay tortilla flat on a clean work surface. Spoon about 1/4 cup beef mixture down middle of tortilla, and top with 2 rounded tablespoons queso fresco. Roll up tortilla, and place, seam side down, in prepared baking dish. Repeat process with remaining 11 tortillas. Spoon 1/2 cup sauce over rolled tortillas. Sprinkle evenly with 1/2 cup queso fresco.

Bake enchiladas in preheated oven until browned and bubbly, 18 to 20 minutes. Transfer enchiladas to a large platter, if desired. Garnish with cilantro, scallions, and red onion. Serve with lime wedges, sour cream, remaining 1 cup sauce, and remaining 1/2 cup queso fresco.