Sour Cream Enchiladas
|Enchilada sauce||1 Can (10 oz) (Salad Oil)|
|Corn tortillas||12 (Salad Oil)|
|Sour cream||1 Pint (2 Cups)|
|Chopped green onions with tops||1 Cup (16 tbs) (Salad Oil)|
|Ground cumin||1⁄2 Teaspoon (Salad Oil)|
|Cheddar cheese||4 Cup (64 tbs) (Salad Oil)|
|Sour cream||2 Cup (32 tbs) (Salad Oil)|
|Chopped green onions||4 Tablespoon (Salad Oil)|
In a small frying pan heat about 1/2 inch salad oil over high heat.
Have ready a pad of paper towels, the enchilada sauce in a shallow pan (pie pan), and an empty shallow pan.
Fry the tortillas one at a time, turning once, just until soft; it takes 15 seconds or less.
Transfer immediately to paper towels to drain briefly, then dip on all sides in the enchilada sauce and then put in the empty shallow pan.
Repeat procedure for each tortilla, using an assembly-line technique.
When all the tortillas are sauced, blend the 2 cups sour cream, 1 cup chopped onion, the cumin, and 1 cup of the shredded cheese.
In a casserole about 8 by 10 inches (or 9 by 9 inches) overlap two tortillas at one end of the pan, allowing part of the tortillas to extend over the edge of the pan.
Spread about 6 tablespoons of the filling down the center of the tortillas, and fold the extending section down over the filling.
Repeat this technique to fill remaining tortillas, placing them side by side and completely covering the pan bottom; use all the filling.
Sprinkle the remaining 3 cups cheese evenly over the top.
You can cover and chill the casserole for 3 or 4 hours if you want to make it ahead.
Bake casserole uncovered in a 375° oven for 20 minutes.
Garnish with more sour cream spooned down center of enchiladas and sprinkle with more chopped green onions.