- 3/4 pound Monterey Jack cheese, shredded (3 1/2 cups)
- 2 cans diced green chili peppers (4 ounces each), drained
- 1 cup sour cream or Mexican crema
- 1 small yellow onion, grated
- 2 cloves garlic, grated or finely chopped
- A small handful of cilantro leaves, chopped, plus whole leaves for topping
- 1 teaspoon ground cumin (about 1/3 palmful)
- Kosher salt
- Vegetable oil or extra virgin olive oil (EVOO), for warming tortillas
- 12 corn tortillas
- Thinly sliced jalapeño peppers and red onions, for topping
- 1 lime
Pre-heat the oven to 425°F. In a medium size bowl, combine the cheese, canned chili peppers, sour cream (or crema), yellow onion, garlic, chopped cilantro and cumin.
Heat a quarter-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 the jalapeños, red onions and whole cilantro leaves.