Sour Cream Enchiladas - cooking recipe

Ingredients

2 c. (1 pt.) sour cream
1 c. chopped green onions, with some tops
1/2 tsp. ground cumin (comino)
4 c. (about 1 lb.) shredded Cheddar cheese
12 corn tortillas
oil for frying
1 can (10 oz.) enchilada sauce (or your own favorite)
more sour cream and chopped green onions for topping

Preparation

Blend sour cream, chopped onion, cumin and 1 cup of the cheese.
Fry tortillas in the oil and dip into the heated enchilada sauce.
In an ungreased casserole, about 8 x 10-inch or 9 x 9-inch, overlap two tortillas at one end of the pan, allowing part of the tortillas to extend over the edge of the pan.
Spread about 6 tablespoons of the sour cream filling down the center of the tortillas; fold the extending section down over the filling. Repeat this process to fill remaining tortillas, placing them side by side and completely covering pan bottom; use all the filling. Sprinkle remaining 3 cups of cheese evenly over the top.
(You can cover and chill the casserole for several hours if you want to make it ahead.)
Bake, uncovered, for 20 minutes at 375\u00b0.
Garnish with more sour cream spooned down the center; sprinkle with more chopped green onion.
Makes 6 large enchiladas.