Preheat the oven to 350F. Heat the oil in a large skillet over medium-low heat. Add the onion; cook 2 minutes. Add the garlic and jalapeno peppers; cook 3 minutes longer. Stir in the mild peppers, tomatoes, cumin, and cilantro. Raise the heat to medium and cook, stirring occasionally, 5 minutes. Stir in the meat; cook 2 minutes. Remove the skillet from the heat. Heat 1 inch of vegetable oil in another large ksillet over medium heat. Carefully dip each tortilla into the hot oil for a few seconds only. Transfer the fried tortillas to paper towels.* Fill each tortilla with the meat mixture and roll up. Place them in a lightly greased baking dish. Sprinkle with the cheese, and bake 10 minutes. Serve with sour cream and shredded lettuce. Makes 10 enchiladas. For Phony Tortillas: Combine the cornmeal, salt, and flour in a large bowl. Stir in the egg and water until smooth. Heat a lightly greased 6" nonstick skillet over medium heat. Spoon 3-4 tbsp batter into the hot pan. Turn and twist immediately to cover the bottom of the pan. Cook 30 seconds, then flip and cook the other side. Do not brown the tortilla. Place the cooled tortilla on a sheet of paper towels. Continue the process, layering the cooked tortillas in paper towels, until all the batter is used up. Makes about 20 tortillas. Note: These tortillas may be stored for several days in a plastic bag in the refrigerator. * I did not make the Phony Tortillas. I used wheat tortillas that I had on hand. I did not fry them, I used them straight from the bag because they were soft. ** I added 1 thai bird chile to the chopped jalapeno in the filling. We know how jalapenos are these days - no heat at all. Served with pink beans & tomatoes cooked with some cumin, coriander and salt and pepper in the microwave on medium for 4 minutes. Recipe by: The Grains Cookbook by Bert Greene Posted to CHILE-HEADS DIGEST by RST G on Aug 03, 1999,