Sour cream enchiladas - sl 9/83

6 servings

Ingredients

Quantity Ingredient
1½ ounce Package enchilada sauce mix
8 ounces Can tomato sauce
1½ cup ;Water
3½ cup (14 oz) Longhorn cheese; shredded, divided
1 cup (4 oz) Monterey Jack cheese with jalapeno peppers; shredded, divided
16 ounces Carton commercial sour cream
1 cup Green onion; chopped
½ teaspoon Ground cumin
12 eaches Corn tortillas
Vegetable oil
Additional green onion; chopped

Directions

Combine enchilada mix, tomato sauce, and water in a small saucepan.

Bring to a boil, reduce heat, and simmer 10 minutes. Set aside.

Combine ½ cup cheese in a medium mixing bowl. Add sour cream, 1 cup green onion, and cumin; mixing well. Set aside.

Fry tortillas, one at a time, in 2 tablespoons hot oil (375 degrees F) about 5 seconds on each side or just until tortillas are softened. Add additional oil, if necessary. Drain on paper towels; then dip each tortilla in enchilada sauce.

Place about 1-½ tablespoons of sour cream mixture on each tortilla; roll up tightly, and place seam side down in a lightly greased 12" x 8" x 2" baking dish. Pour remaining enchilada sauce over top.

Bake at 375 degrees F for 20 minutes. Sprinkle remaining cheese over top, and return to oven 5 minutes. Garnish with chopped onion.

Yield: 6 servings.

From Cecilia Breithaupt of Texas in September, 1983"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 11-19-95

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