Sour Cream Enchiladas

Prep Time: 15 Minutes Cook Time: 20 Minutes Servings: 6

Ingredients
■12 whole Corn Tortillas
■Canola Oil, For Frying
■1 can (20 Ounce) Enchilada Sauce
■2 cups Sour Cream
■3 cups Sharp Cheddar Cheese, Grated
■1 cup Sliced/chopped Green Onions
■½ teaspoons Ground Cumin
■¼ teaspoons Cayenne Pepper
Preparation Instructions
Preheat oven to 375 degrees.

Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada 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 tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 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 to 20 minutes until bubbly.

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

Recipe from The Pioneer Woman