2 c. sour cream
1 c. chopped green onions (with tops)
1/2 tsp. ground cumin
12 corn tortillas
Salad oil
1 (10 oz.) can enchilada sauce, heated
Sour cream
Chopped onion

Blend the 2 cups sour cream, 1 cup chopped onion, cumin, and shredded cheese. Fry tortillas in oil and dip in heated enchilada sauce. In an ungreased 7 x 11 inch baking dish, overlap 2 tortillas at one end of dish, allowing part of tortilla to extend over edge of dish. Spread about 6 tablespoons of sour cream filling down center of tortillas. Repeat filling all tortillas. Bake at 375 degrees for 20 minutes.