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Sour Cream Enchiladas

Mexican.Chef's picture
  Sour cream 2 Cup (32 tbs)
  Chopped green onion 1 Cup (16 tbs) (Including Some Tops)
  Ground cumin 1⁄2 Teaspoon
  Shredded longhorn cheddar cheese 16 Ounce
  Corn tortillas 12
  Enchilada sauce 1 Can (10 oz), heated

Blend the 2 cups sour cream, 1 cup chopped onion, cumin, and 1 cup of the shredded cheese.
Fry tortillas in oil and dip in heated enchilada sauce.
In an ungreased 7 by 11-inch baking dish, overlap two tortillas at one end of dish, allowing part of tortillas to extend over edge of dish.
Spread about 6 table-spoons of sour cream filling down center of tortillas, and fold extending sections down over filling.
Repeat this technique to fill remaining tortillas, placing them side by side and completely covering dish bottom; use all filling.
Sprinkle remaining 3 cups cheese evenly over top. (Cover and chill up to 3 or 4 hours, if made ahead.) Bake, uncovered, in a 375° oven for 20 minutes (30 minutes, if chilled) or until hot throughout.
Garnish with dollops of sour cream spooned down center of enchiladas.
Sprinkle with green onions.

Recipe Summary

Main Dish

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