Heat oven to 400°F and arrange a rack in the middle.

Heat oil in a medium saucepan over medium-high heat. Add onions and garlic and season with salt and pepper. Cook, stirring occasionally until vegetables are tender and just starting to brown, about 3 minutes.

Add tomatoes and chipotles and lower heat to medium. Cover and cook until tomatoes start breaking down, about 3 minutes more.

Uncover, add cream and bring to a boil. Remove from heat, let cool slightly, then blend until smooth. Taste for salt adding more if needed. Transfer to a shallow dish.

Combine root vegetables (it's okay if they're still frozen), garlic, cumin, salt, and pepper in a large bowl.

Warm tortillas on a comal or hot, dry nonstick skillet (a cast iron one works great). Cook them on both sides until warmed through. Keep warm in a tortilla warmer or wrapped in a clean kitchen towel.

Grease a large 9 x 13-inch baking dish.

Dip 1 tortilla in chipotle sauce, covering it completely, then lay on a large plate or baking sheet. Pile about 1/4 cup of filling on one end, then roll the tortilla up and place seam-side-down on the baking sheet. Repeat until all filling has been used.

Spoon remaining sauce over the enchiladas and place in the oven. Bake 30 minutes or until browned on the edges and bubbly

Remove from oven, garnish with avocado, scallion greens, grated Cotija and edible marigolds if you'd like.