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Sour Cream Enchiladas – Ree Drummond

Sour Cream Enchiladas - Pioneer Woman

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 Instructions

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.