Sauté onion, garlic, and jalapeno peppers in a large skillet using two (2) tablespoons canola or olive oil for two (2) minutes. Remove from heat.
Add chicken, cumin, cilantro, and 1/2 cup of sour cream to skillet. Mix well. Stir in the cheese.
Spread the chicken mixture evenly on to tortillas. Roll up and place in a sprayed 13" x 9" baking dish. Cover with foil and bake at 350 degrees for 25 minutes.
Remove foil and mix together the one (1) cup of salsa and sour cream (1/4 cup). Pour over the top of enchiladas and bake, uncovered, for 10 minutes more.
