Sour Cream Enchiladas - corn tortillas

Method

• 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 (dont 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 theres 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.