thank you Pioneer Woman!!
- 12 whole Corn Tortillas
- Canola Oil, For Frying
- 1 can (20 Ounce) Enchilada Sauce
- 2 cups Sour Cream
- 3 cups Sharp Cheddar Cheese, Grated
- 1 cup Sliced/chopped Green Onions
- ½ teaspoons Ground Cumin
- ¼ teaspoons Cayenne Pepper
Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 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.
Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) 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.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.
**((I will probably use green enchilada sauce for my enchiladas, it's easier on our stomachs, I may also add a bunch of shredded jack (instead of cheddar)to the inside of the enchiladas before rolling and top with more shredded jack.))
. . . and here are a couple other recipes that look delicious!!
Monday- Tereaki meatballs, white rice, garlic broccoli, pineapple with cottage cheese, tiramisu (store bought ((gasp!!)))
Tuesday- lunch = lobster bisque, green salad, soudough bread/ Dinner = leftovers
Wednesday- Grilled chicken tenders, velveeta macaroni, garlic snow peas
Thursday- Meatloaf, roasted root veggies, creamed corn
Saturday- raviolis with sauce, green salads, garlic bread
Sunday- Roasted Chicken, mashed potatoes, gravy sauerkraut, cooked carrots, chocolate cake(?)