Cheese And Green Chile Enchiladas

• 3 1/2 cups monterey jack cheese, shredded
• 2 (4 ounce) cans diced green chilies, drained
• 1 cup sour cream or 1 cup Mexican crema
• 1 small yellow onion, grated
• 2 garlic cloves, finely chopped
• cilantro leaf, chopped (a handful plus whole leaves for topping)
• 1 teaspoon ground cumin
• extra virgin olive oil
• 12 corn tortillas
• thinly sliced jalapeno pepper, for topping
• red onion, for topping

1. Preheat oven to 425 degrees F.
2. In a medium bowl, combine the cheese, canned chiles, sour cream (or crema), yellow onion, garlic, chopped cilantro and cumin.
3. Heat 1/4 inch oil in a skillet over medium heat until hot.
4. Using tongs, add 1 tortilla at a time, turning in the oil to soften for a few seconds.
5. Drain on paper towels.
6. Dollop a few tablespoons of the cheese mixture onto each tortilla and roll up like a cigar (you will use about half to two-thirds of your filling).
7. Arrange the enchiladas in a single layer in a casserole dish.
8. Cover with the remaining cheese mixture and bake until golden, about 15 minutes.
9. Top with jalapenos, red onions and whole cilantro leaves.

cheese, green chilies, sour cream, yellow onion, garlic, cilantro leaf, ground cumin, extra virgin olive oil, corn tortillas, jalapeno pepper, red onion

Taken from www.food.com/recipe/cheese-and-green-chile-enchiladas-484026 (may not work)