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