Sour Cream Enchiladas

Sour Cream Enchiladas
Sour Cream Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    * 12 whole Corn Tortillas

  • * Canola Oil, For Frying

  • 1

    * 1 can (20 Ounce) Enchilada Sauce

  • 2

    * 2 cups Sour Cream

  • 3

    * 3 cups Sharp Cheddar Cheese, Grated

  • 1

    * 1 cup Sliced/chopped Green Onions

  • 1/2

    * ½ teaspoons Ground Cumin

  • 1/4

    * ¼ teaspoons Cayenne Pepper

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: