Recipe: Sour Cream Enchiladas

Ingredients:

12 whole corn tortillas

Canola oil for frying

1 can enchilada sauce

2 cups sour cream

3 cups cheddar cheese (grated)

1 cup sliced/chopped green onions

½ tsp ground cumin

¼ tsp cayenne pepper

Directions

Preheat oven to 375 degrees

Mix together sour cream, green onions, 1 ½ cups grated cheese, cumin and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time  for only about five to ten seconds per side (don’t allow to crisp). Remove from oil, then dunk tortillas in enchilada sauce. Lay tortilla on plate, then spoon a good two or three tbsp of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9x13 inch baking pan.  Repeat with remaining tortillas and sour cream mixture.

(If there's any sour cream mixture left over  - use it as a dip for tortilla chips!)

Cover the dish with the remaining cheese, then bake for 15-20 minutes until bubbly.

Serve immediately – place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Make it a great one!

Daughter, Sister, Friend, Wife - in our 18th year of wedded bliss, Stepmother to 2 adult children, Mother - (G16, G15, B12, G10, B9, B5, G4, & B1), StepMother-In-Law to 2, StepGrandmother to 4 precociously precious little boys! Blessed, Happy & Satisfied!