Basic Enchiladas

• 1 cup Sour Cream
• 3 cups Grated Mexican Cheese Blend Or Cheddar Cheese, Divided Use
• 2- 1/2 cups Cooked Shredded Chicken, Beef, Or Pork, Or Ground Beef (optional)
• 1 can (4 Oz. Size) Diced Green Chilies (optional)
• 1/2 cups Sliced Green Onion, Divided Use
• 1/2 teaspoons Ground Cumin
• 1/4 teaspoons Garlic Powder
• 6 Tablespoons Canola Oil
• 2- 1/2 cups Red Enchilada Sauce
• 12 whole Tortillas

1. Preheat oven to 375 F.
2. Mix together sour cream, 1 1/2 cups of the cheese, meat, green chilies, 1/4 cup of the green onions, cumin and garlic powder.
3. Set aside.
4. Fill a small skillet with about half inch of canola oil.
5. Heat over medium heat.
6. In a separate skillet heat enchilada sauce over medium low heat, just until warmed through.
7. Remove from heat.
8. Using tongs, flash fry tortillas one at a time.
9. Fry tortilla on each side for 3-5 seconds.
10. Do not allow to crisp.
11. Remove tortilla from oil and let drain on paper towel.
12. Repeat with remaining tortillas.
13. Spray a 9 by 13 inch baking dish with non-stick spray.
14. Pour about 1/2 cup of enchilada sauce in the bottom of the pan and spread around to coat the baking dish.
15. Set the remaining sauce aside.
16. Dunk a tortilla in the remaining enchilada sauce to coat.
17. Set on a plate and spoon about 2 tablespoons of sour cream mixture/filling in the middle of the tortilla.
18. Roll up the tortilla and place it seam side down in the baking dish.
19. Repeat with remaining tortillas.
20. Pour about 3/4 cup of enchilada sauce on top of enchiladas, reserving some for dishing up.
21. Evenly spread remaining cheese on top of enchiladas.
22. Bake for 15-20 minutes until bubbly.
23. Remove from oven and sprinkle remaining green onions on top.
24. Serve with a little more enchilada sauce if desired and enjoy!

sour cream, cheddar cheese, chicken, green chilies, green onion, ground cumin, garlic, canola oil, red enchilada sauce, whole tortillas

Taken from tastykitchen.com/recipes/main-courses/basic-enchiladas/ (may not work)