Sour Cream Enchiladas – Ree Drummond
- 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
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.