In a large cast iron skillet, sauté the onions, garlic, chilies, and cumin in the oil for 5 to 7 minutes, until the onions are soft. Add the chopped peppers, cover, and cook on low heat for about 10 minutes, until the peppers are tender. Remove from the heat and immediately stir in all the cheeses. Add salt to taste and set aside.

Corn tortillas need to be softened in order to fill them more easily and to prevent them from cracking while baking. Place tortillas, a few at a time, on an ungreased griddle to warm and soften.

Place warm tortillas on a flat surface and spoon 1/4–1/2 cup of the filling onto the half of the tortilla closest to you. Roll and place, seam side down in an oiled baking pan. Repeat for other tortillas. Bake tightly covered for 20–25 minutes.

While the enchiladas are baking prepare the hot sauce. Purée the tomatoes, bell peppers, onion, chilies, and cumin in a blender until smooth. Simmer uncovered, on low heat for at least 20 minutes, stirring occasionally. Add salt to taste. Serve the enchiladas on a bed of rice and top with the hot sauce.