In a bowl, put the dried peppers and cover with boiling water so they rehydrate. Place a small plate on top so they stay submerged. Let them soak for 20-30 minutes, then drain, reserving about 1/4 cup of the soaking water, and set aside. In the blender, puree the peppers using water to create a paste-like substance. In a large bowl, put the Maseca with a pinch of salt and hot water to make the corn dough (like tortilla dough). Add pepper paste to the dough and mix. Make the dough into balls the size of golfballs and use the tortilla press to flatten. Shred the cheese so it's easy to stuff the unbaked tortilla. Fill the flattened dough with the cheese and close to make an empanada shape, or roll into a flauta-like shape. Heat the oil. Make sure that it is hot enough before starting to fry the enchiladas. Make sure to only add one enchilada at a time until you have gotten the hang of it. Not everyone gets it the first time. Set aside and serve with cilantro, a slice of avocado, Mexican cream, crumbled cotija or queso fresco, and a salsa that has avocado in it ;) And most importantly, ENJOY!