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Preheat the oven to 350°F. Heat oil in a large skillet over medium heat.
Add onions, bell peppers, jalapeño, cumin and garlic and cook, stirring frequently, for 5 minutes.
Add 1 cup of the cheese and stir until it melts, then season filling with salt and pepper.
Spoon remaining salsa over enchiladas and cover with foil.
Bake 30 minutes then remove foil, sprinkle remaining 1 cup cheese over enchiladas and bake 10 to 20 minutes longer, or until cheese is melted and bubbly.
Set aside to let cool slightly, then transfer to plates and serve, topped with dollops of sour cream.