2 Spanish onions
8 fresh mild green chilies or 2 (4 oz.) cans
1 clove garlic
2 tbsp. butter
2 tbsp. flour
1 1/2 c. chicken broth
Salt
1/4 tsp. ground cumin
1 c. heavy cream or milk
1/4 lb. Monterey Jack cheese, about 1 c. grated
1/4 lb. cheddar cheese, about 1 c. grated
2 scallions
Oil for frying
12 corn tortillas
1 1/2 c. shredded cooked chicken or pork
1/2 pt. cherry tomatoes

Chop the onions and chilies. Mince the garlic. Melt the butter in a saucepan over medium heat. Add the onions and saute until soft, about 2 minutes. Stir in the flour and chicken broth. Add the chilies, garlic, salt to taste and cumin and simmer about 15 minutes to blend the flavors of the sauce.

Heat oven to 350 degrees. Grease a rectangular baking dish. Grate the cheeses. Slice the scallions. Put about 1/2" of oil in a large frying pan and set over medium high heat. When hot, fry the tortillas briefly, about 15 seconds, being careful not to let them get crisp. Drain on paper towels. Dip in the sauce. Put some of the chicken or pork in a strip on each tortilla. Top with 2 to 3 tablespoons cheese.

Roll up the enchiladas and put in the baking dish seam side down. Pour the remaining sauce over them and then the cream. Sprinkle with the remaining cheese and the scallions. The dish can be assembled days ahead. Bake until hot and bubbly, about 20 minutes. Serve hot, garnish with tomatoes.