Place the dried pepper in a bowl with hot water and let it soften for about 20-25 minutes.
Once the pepper is soft, drain it and place it in the blender with one cup of water to make a puree with it.
Mix 1½ cups of masa-harina with the 4 tablespoons of Ancho Pepper mixture, plus ¾ cup of water, and season with salt. If the dough looks dry, add more water as needed. The dough has to look soft. You have to knead the dough for at least 5 minutes; this will help you have pliable enchiladas.
Divide the dough into 12 small balls and cover with a moistened kitchen towel to keep the dough from drying.
Press one small ball of dough between the two plastic sheets using the tortilla press to form a circle. This is done in the same way as when making corn tortillas.
Place the tortilla on a lightly oiled skillet over medium heat and quickly add one tablespoon of the cheese filling and fold the tortilla, pressing down on the edges to seal. If it is too hot, use the tip of a spoon to press the edges. Cook for about 30 seconds and then turn it over to cook on the other side. This is a process that has to be done rather quickly. Remove the enchilada and set it aside. Keep forming and cooking the rest of the enchiladas.
Before serving the enchiladas, heat the ½ cup of oil in a frying pan and lightly fry each enchilada on both sides.
To serve your Enchiladas Potosinas, garnish with Mexican cream, crumbled queso fresco, and chopped white onion.