Sour Cream Enchiladas
| Category | Main dish
|
| Classification | Mexican |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Sunset Mexican Cookbook |
| Comment | yummy - 6 servings |
Ingredients
- 2 cups sour cream
- 1 cup chopped green onion
- 1/2 teaspoon cumin
- 4 cups = 16 ounces shredded longhorn cheese
- 12 corn tortillas
- 1 10 oz. can enchilada sauce
Directions
Blend the sour cream, green onion, cumin and 1 cup cheese. Fry tortillas in oil and dip in heated enchilada sauce. In an ungreased 7 x 11" baking dish, overlap 2 tortillas at one end of dish, allowing part of tortillas to extend over edge of dish. Spread about 6 tablespoons 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 - 4 hours, if made ahead) Bake, uncovered, in a 375 degree oven 20 minutes, or 30 minutes is chilled; or until hot, throughout. Garnish with dollops of sour cream spooned down the center. Sprinkle with green onions. Makes 6 enchiladas = 6 servings.
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