2 c. (1 pt.) sour cream
1 c. chopped green onions (including some tops)
1/2 tsp. cumin
4 c. grated cheese
12 corn tortillas
1 can (10 or more oz.) green enchilada sauce
Sour cream and chopped green onions for garnish

1. Blend 2 cups sour cream, 1 cup onions, cumin and 1 cup grated cheese.

2. Soften tortillas (for rolling) in microwave, in a pan with extra enchilada sauce (heated), or fried in oil.

3. Put about 3 tablespoons of filling down center of softened tortilla and roll.

4. Put into a 8x10 inch baking dish.

5. Continue filling, rolling and putting in baking dish until dish is full.

6. Sprinkle remaining cheese evenly over top.

7. Bake uncovered at 375 degrees for 20 minutes.

8. Garnish with more sour cream and sprinkle with green onions.