Sour Cream Enchiladas

Ingredients

• 12 wholeCorn Tortillas
• Canola Oil, For Frying
• 1 can(20 Ounce) Enchilada Sauce
• 2 cupsSour Cream
• 3 cupsSharp Cheddar Cheese, Grated
• 1 cupSliced/chopped Green Onions
• ½ teaspoonsGround Cumin
• ¼ teaspoonsCayenne Pepper

Preparation Instructions

Preheat oven to 375 degrees.

Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

(If there’s any sour cream mixture left over, use it as a dip for tortilla chips!)

Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Danielle's Edits:

- I needed MORE enchilada sauce (P.S. If you make this, only Safeway carries enchilada sauce)

- I used flour tortillas instead of corn, and they didn't do well in the frying pan. I opted to just not do the dunking after about two.

- It's a little bland, so I added more spice.

- I also bough a chicken from the grocery store (pre-made ones), and added about a cup of shredded chicken to it. It was yum!