-
1
Preheat oven to 375 F.
-
2
Mix together sour cream, 1 1/2 cups of the cheese, meat, green chilies, 1/4 cup of the green onions, cumin and garlic powder.
-
3
Set aside.
-
4
Fill a small skillet with about half inch of canola oil.
-
5
Heat over medium heat.
-
6
In a separate skillet heat enchilada sauce over medium low heat, just until warmed through.
-
7
Remove from heat.
-
8
Using tongs, flash fry tortillas one at a time.
-
9
Fry tortilla on each side for 3-5 seconds.
-
10
Do not allow to crisp.
-
11
Remove tortilla from oil and let drain on paper towel.
-
12
Repeat with remaining tortillas.
-
13
Spray a 9 by 13 inch baking dish with non-stick spray.
-
14
Pour about 1/2 cup of enchilada sauce in the bottom of the pan and spread around to coat the baking dish.
-
15
Set the remaining sauce aside.
-
16
Dunk a tortilla in the remaining enchilada sauce to coat.
-
17
Set on a plate and spoon about 2 tablespoons of sour cream mixture/filling in the middle of the tortilla.
-
18
Roll up the tortilla and place it seam side down in the baking dish.
-
19
Repeat with remaining tortillas.
-
20
Pour about 3/4 cup of enchilada sauce on top of enchiladas, reserving some for dishing up.
-
21
Evenly spread remaining cheese on top of enchiladas.
-
22
Bake for 15-20 minutes until bubbly.
-
23
Remove from oven and sprinkle remaining green onions on top.
-
24
Serve with a little more enchilada sauce if desired and enjoy!
