Queso Fresco Enchiladas with Tomato Cumin Sauce

Description
This recipe comes from Montréal, Québec
 * Contributed by World Recipes Y-Group

Enchiladas

 * 8 corn tortillas
 * 2 cups oil (for frying the tortillas)
 * 1 lb grated queso fresco (substitute Monterey jack if needed)
 * 1 diced onion
 * ½ bunch chopped cilantro

Tomato cumin cream sauce

 * 4 roma tomatoes (roasted for 12 minutes and blended)
 * 1 serrano chile (chopped)
 * 1 tbsp ground cumin
 * 3 cups sour cream
 * 1 cup heavy cream

Enchiladas

 * 1) Preheat oven to 350°F.
 * 2) Heat the oil in a fry pan to about 325°F.
 * 3) Gently fry the tortillas one at a time in the oil until soft,not crispy.
 * 4) Mix the cheese, cilantro, and the onion in a bowl.
 * 5) Fill each tortilla with about two ounces of the cheese mixture and roll it up tightly.
 * 6) Place the enchiladas in a greased casserole dish and top with a layer of the tomato cream sauce.
 * 7) Top with more grated cheese and bake covered for 12 – 15 minutes.
 * 8) Uncover and bake for an additional 3 minutes to brown on top.

Tomato cumin cream sauce

 * 1) Mix ingredients together in a bowl until it is all incorporated.
 * 2) Keep covered and cold for up to 1 week.