SOUR CREAM ENCHILADAS

(from Cincoski28’s recipe box)

Source: PIONEER WOMAN

Categories: DINNER

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 TEASPOONS GROUND CUMIN
  • 1/4 TEASPOONS CAYENNE PEPPER

Directions

  1. PREHEAT OVEN TO 375 DEGREES.

  2. MIX TOGETHER SOUR CREAM, GREEN ONIONS 1 1/2 CUPS GRATED CHEDDAR, CUMIN, AND CAYENNE PEPPER.

  3. HEAT CANOLA OIL IN A SKILLET OVER MEDIUM HEAT. HEAT ENCHILADA SAUCE IN A SEPARATE SKILLET OR SAUCEPAN.

  4. 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.

  5. COVER THE DISH WITH THE REMAINING CHEESE, THEN BAKE FOR 15 TO 20 MINUTES UNTIL BUBBLY.

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