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Sour Cream Meatless Enchiladas

Sour Cream Meatless Enchiladas recipe
Recipe and Photo by Blogger, Xenia Sundell of
No one will miss the meat when you serve up these awesome enchiladas. They get their great flavor from enchilada sauce, sour cream, spices and cheese.
15 min
35 min
8 servings

What You Need

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

Make It

PREHEAT oven to 375°F.

MIX together sour cream, green onions 1½ 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.

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 with sliced green onions.

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