Spicy Cheese Enchiladas Verdes

Combine the jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender. Add sufficient water to the mixture to cover all the vegetables completely. Blend until you achieve a smooth consistency, taking approximately 1 minute.

Heat 1/3 cup of vegetable oil in a large skillet over medium-high heat, just until the oil starts to warm up. This should take around 30 seconds. Carefully pour the blended jalapeno mixture into the warm oil. Add chicken bouillon cubes and cilantro to the sauce, stirring well. Gradually reduce the heat to medium and cook the sauce for 30 minutes, occasionally stirring it.

Remove the green sauce from heat and let it rest while you complete the remaining steps. Heat 1 cup of vegetable oil in a large skillet over medium heat. Using tongs, carefully place each tortilla into the hot oil and fry for a few seconds on each side. The tortillas should be pliable, so avoid overcooking them.

Dip the fried tortilla into the green sauce to coat it evenly. Place the coated tortilla on a serving plate and sprinkle with about 2 teaspoons of shredded queso fresco cheese. Roll the tortilla into a thin, rolled shape. It's most convenient to have one person frying tortillas while another person dips in sauce, fills with cheese, and rolls the tortillas.

Arrange the rolled enchiladas on serving plates. Spoon some of the remaining green sauce over the enchiladas and sprinkle with the remaining queso fresco cheese. Spread shredded lettuce over the enchiladas and sprinkle with chopped red onion. Top each serving with a tablespoon of sour cream.