Sour Cream Meatless Enchiladas

1. 1

   PREHEAT oven to 375F.

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 (don't 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

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

11. 11

    SERVE immediately.

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.