Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 oz Package enchilada sauce mix 16 oz Carton commercial sour cream
8 oz Can tomato sauce 1 c Green onion; chopped
1 1/2 c ;Water 1/2 ts Ground cumin
3 1/2 c (14 oz) Longhorn cheese; 12 ea Corn tortillas
-shredded, divided Vegetable oil
1 c (4 oz) Monterey Jack cheese Additional green onion;
-with jalapeno peppers; -chopped
-shredded, divided

Combine enchilada mix, tomato sauce, and water in a small saucepan.
Bring to a boil, reduce heat, and simmer 10 minutes. Set aside.
Combine 1/2 cup cheese in a medium mixing bowl. Add sour cream, 1
cup green onion, and cumin; mixing well. Set aside.
Fry tortillas, one at a time, in 2 tablespoons hot oil (375
degrees F) about 5 seconds on each side or just until tortillas are
softened. Add additional oil, if necessary. Drain on paper towels;
then dip each tortilla in enchilada sauce.
Place about 1-1/2 tablespoons of sour cream mixture on each
tortilla; roll up tightly, and place seam side down in a lightly
greased 12" x 8" x 2" baking dish. Pour remaining enchilada sauce
over top.
Bake at 375 degrees F for 20 minutes. Sprinkle remaining cheese
over top, and return to oven 5 minutes. Garnish with chopped onion.
Yield: 6 servings.

From Cecilia Breithaupt of Texas in September, 1983 "Southern Living"
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 11-19-95

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