Sour Cream Enchiladas

By traciesparks

This was such an easy throw-together meal last night. Reminded me of the meatless days of yore.

They’re cheesy, sour creamy enchiladas straight from an old church cookbook of my mama’s. I added a little cayenne for some spice (I’m always doing that) and I loved the way they turned out. Add a little shredded chicken if you’re into that sort of thing, and sprinkle on a little cilantro for freshness if you have some on hand.

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
• ■1/2 teaspoon Ground Cumin
• ■1/4 teaspoon Cayenne Pepper

Preparation

Step 1

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.