Sour Cream Enchiladas
|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|
|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.