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. ---------------------------------------------------------------------------
Nutrition
Ingredients
