Sour Cream Enchiladas

1. 1

   Blend sour cream, chopped onion, cumin and 1 cup of the cheese.

2. 2

   Fry tortillas in the oil and dip into the heated enchilada sauce.

3. 3

   In an ungreased casserole, about 8 x 10-inch or 9 x 9-inch, overlap two tortillas at one end of the pan, allowing part of the tortillas to extend over the edge of the pan.

4. 4

   Spread about 6 tablespoons of the sour cream filling down the center of the tortillas; fold the extending section down over the filling. Repeat this process to fill remaining tortillas, placing them side by side and completely covering pan bottom; use all the filling. Sprinkle remaining 3 cups of cheese evenly over the top.

5. 5

   (You can cover and chill the casserole for several hours if you want to make it ahead.)

6. 6

   Bake, uncovered, for 20 minutes at 375u00b0.

7. 7

   Garnish with more sour cream spooned down the center; sprinkle with more chopped green onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.