Pioneer Woman's Sour Cream Enchiladas

Trust in recipes (like Sour Cream Enchiladas) from a woman that usually feeds a small army.

First, I admit to my obsession with Ree Drummond (aka The Pioneer Woman). Second, I have her cookbook. Third, I haunt her website for recipes and the extremely slim chance that I might actually A) win one of her prizes or B) see a photo of her husband. Having said all that, if you like traditional Mexican enchiladas*, these are (probably) not the ones you are looking for.

I like fast recipes. This, while fast, can be faster. Here's how:

• Don't fry the tortillas. Steam them in a damp paper towel in the microwave.
• Don't heat the enchilada sauce.
• Use the same dish for dipping your tortillas in the enchilada sauce as you are for baking.
• If you use the spicy enchilada sauce, you won't need to Cayenne or Cumin.
• Dip all of the tortillas (one at a time) at the same time, stack them on a cutting board, and THEN fill and roll them.
• Don't roll the enchiladas like cigars. I fold-roll mine in thirds.

* "Traditional Mexican enchiladas" is a misnomer. Like most other Mexican dishes, enchiladas are regionally influenced. I LOVE Tex-Mex enchiladas. I like Enchiladas Suiza, Sour Cream Enchiladas, and the old school Cheese Enchiladas.

Ingredients
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
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper

Directions

1. Preheat oven to 375 degrees.
2. Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.
3. Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
4. 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.
5. (If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
6. Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
7. Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.