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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.