Cheese And Green Chile Enchiladas - cooking recipe

Ingredients

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

Preparation

Preheat oven to 425 degrees F.
In a medium bowl, combine the cheese, canned chiles, sour cream (or crema), yellow onion, garlic, chopped cilantro and cumin.
Heat 1/4 inch oil in a skillet over medium heat until hot.
Using tongs, add 1 tortilla at a time, turning in the oil to soften for a few seconds.
Drain on paper towels.
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).
Arrange the enchiladas in a single layer in a casserole dish.
Cover with the remaining cheese mixture and bake until golden, about 15 minutes.
Top with jalapenos, red onions and whole cilantro leaves.