We LOVE Mexican!

I know I've posted enchiladas before, but I took some of my favorite elements from the different recipes and made these.  
3/4 pound Pepper jack cheese, shredded
2 4-ounce cans diced green chilies, drained1 cup sour cream, I used light1 small yellow onion, finely chopped
cooked chicken
1 can white beans, drained and rinsed
10inch flour tortillas2 cloves garlic, minced1 tsp ground cumin
salt
pepper
vegetable oil, for warming tortillas
Thinly sliced jalapeño peppers for topping
Preheat the oven to 425°F.  In a medium bowl, combine the cheese, canned chilies, sour cream, yellow onion, garlic, cumin, chicken, beans, salt and pepper.  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.  Arrange the enchiladas in a single layer in a casserole dish. Cover with the more shredded cheese and bake until golden, about 15 minutes. Top with the jalapeños.
Preheat the oven to 425°F.  In a medium bowl, combine the cheese, canned chilies, sour cream, yellow onion, garlic, cumin, chicken, beans, salt and pepper.  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.  Arrange the enchiladas in a single layer in a casserole dish. Cover with the more shredded cheese and bake until golden, about 15 minutes. Top with the jalapeños.