2 pts. sour cream
1 c. chopped green onion, tops too
1/4 tsp. cumin
4 c. shredded Jack cheese
12 corn tortillas
Salad oil for frying
10 oz. can enchilada sauce
Sour cream & green onions for garnish

Blend 2 cups sour cream, 1 cup onions, cumin and 1 cup cheese. Fry tortillas, dip each tortilla into medium hot fat. Dry over medium heat for only a few seconds - not long enough for it to become firm or crisp.

Immediately dip tortilla into heated enchilada sauce. Place sour cream mixture down the center of the hot tortilla, roll it up and place in an ungreased 8 x 10 inch baking pan. Repeat with remaining tortillas. Sprinkle remaining cheese on top (you can cover and refrigerate 2 to 3 hours). Bake at 375 degrees for 20 minutes. Garnish with more sour cream and leftover enchilada sauce. Sprinkle with sliced green onion (and black olives). Serve with salsa.