Sour Cream Meatless Enchiladas

• 12 whole corn tortillas
• canola oil, for frying
• 1 can (20 oz.) enchilada sauce
• 2 cups BREAKSTONE'S or KNUDSEN Sour Cream
• 3 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese
• 1 cup sliced/chopped green onions
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground red pepper (cayenne) (optional)

1. PREHEAT oven to 375F.
2. MIX together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.
3. HEAT canola oil in a skillet over medium heat.
4. Heat enchilada sauce in a separate skillet or saucepan.
5. Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp).
6. Remove from oil, then dunk tortilla in enchilada sauce.
7. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle.
8. Roll tortilla, then place face down in a 9 x 13 inch baking pan.
9. Repeat with remaining tortillas and sour cream mixture.
10. COVER the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
11. SERVE immediately.
12. Place a dollop of sour cream on each serving, then sprinkle with sliced green onions.

corn tortillas, canola oil, enchilada sauce, s, milk, green onions, ground cumin, ground red pepper

Taken from www.kraftrecipes.com/recipes/sour-cream-meatless-enchiladas-161964.aspx (may not work)