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Creamy, cheesy enchiladas with the sharp flavor of green onion. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. 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. 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.
Place a dollop of sour cream on each serving, then sprinkle on sliced green onions. This was such an easy throw-together meal last night. Reminded me of the meatless days of yore. They’re cheesy, sour creamy enchiladas straight from an old church cookbook of my mama’s.