Verde Chicken Enchiladas

"Who says you can't have restaurant-quality enchiladas at home?"

2 tbsps of olive oil
1/2 small onion, chopped
1 jalapeno, seeded and deveined, finely diced
1/2 tsp of salt
1/4 tsp of ground pepper
1/2 tsp of ground cumin
1 clove of garlic, minced
1/2 can of Chipotle diced tomatoes, drained
3 cups of cooked, shredded chicken
                                                                         1/4 cup of chopped, fresh cilantro
                                                                         1 can of mild green enchilada sauce
                                                                         1/2 cup of heavy cream
                                                                         1 tbsp of fresh lime juice
                                                                         1 tbsp chopped, fresh cilantro
                                                                         12 white corn tortillas
                                                                         1 cup of canola oil
                                                                         2 cups of shredded Mexican blend cheese

     Preheat the oven 350 degrees.  Spray a 13x9 glass baking dish with non-stick cooking spray.  Set aside.  In a large skillet, heat the olive oil over medium heat.  Add the onions, jalapeno, salt and pepper and cumin.  Cook for 3 minutes.  Next, add the garlic and cook for another minute.  Then, add the diced tomatoes and chicken.  Cook for 5 minutes.  Set aside.  In a sauce pan, mix the enchilada sauce and heavy cream together.  Bring to a boil, then reduce heat to very low, just to keep to sauce warm.  Meanwhile, in a small skillet, heat the canola oil over medium heat.  Using a pair of tongs, put a corn tortilla in the oil.  ONLY COOK FOR 2 SECONDS, THEN IMMEDIATELY FLIP AND COOK ANOTHER 2 SECONDS*.  Remove immediately and place on a paper towel.  Repeat with the remaining tortillas, placing a paper towel in-between each one.  When finished, its time to assemble the enchiladas.  Pour the cheese onto a plate.  Place a tortilla in the baking dish, then put about 1 tbsp of cheese and 1 1/2 tbsp of chicken on it.  Roll the tortilla up tightly, making sure the seam side is down.  After rolling the tortillas, pour the sauce over.  Then top with the remaining shredded cheese.  Bake for 20-25 minutes, or until cheese is melted and enchiladas are bubbly.  Cool for 5 minutes, then serve and enjoy! 

*The purpose of cooking the tortillas in the oil is just to heat them up to soften them, NOT to fry and crisp them.