Sour Cream Enchiladas - cooking recipe

Ingredients

1 (1.5 oz.) pkg. enchilada sauce mix
1 (8 oz.) can tomato sauce
1 1/2 c. water
3 1/2 c. (14 oz.) shredded Longhorn cheese (divided)
1 c. (4 oz.) shredded Monterey Jack cheese (divided)
1 (16 oz.) sour cream
1 c. chopped green onion
1/2 tsp. cumin
12 corn tortillas
vegetable oil
chopped green onion for garnish

Preparation

Combine enchilada sauce mix, tomato sauce and water in a small saucepan.
Bring to a boil, reduce heat and simmer for 10 minutes. Set aside.
Combine 1/2 of each cheese in a medium mixing bowl. Add sour cream, 1 cup green onion and cumin.
Mix well.