Sour Cream Enchiladas - Sl 9/83 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 ounce: Package enchilada sauce mix,
16 ounce: Carton commercial sour cream,
8 ounce: Can tomato sauce,
1 cup: Green onion, chopped
1 1/2 cup: , Water
1/2 tsp: Ground cumin,
3 1/2 cup: (14 oz) Longhorn cheese,
12 each: Corn tortillas,
-shredded, divided
Vegetable oil,
1 cup: , (4 oz) Monterey Jack cheese
Additional green onion,
-with jalapeno peppers,
-chopped,
-shredded, divided
Directions:
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
Source from luhu.jp
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
Source from luhu.jp