Sour Cream Enchiladas

1. 1

   Preheat oven to 375 degrees.

2. 2

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

3. 3

   Heat canola oil in a skillet over medium heat.

4. 4

   Heat enchilada sauce in a separate skillet or saucepan.

5. 5

   Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (dont allow to crisp.)

6. 6

   Remove from oil, then dunk tortilla in enchilada sauce.

7. 7

   Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle.

8. 8

   Roll tortilla, then place face down in a 9 x 13 inch baking pan.

9. 9

   Repeat with remaining tortillas and sour cream mixture.

10. 10

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

11. 11

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

12. 12

    Serve immediately.

13. 13

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

* Per serving · 4 servings · Values may vary.

No additional tips available.