2 c. sour cream
1 c. chopped green onions
1/2 tsp. cumin
4 c. shredded Longhorn cheese
6 flour tortillas
1 can (10 oz.) enchilada sauce

Plus enough sour cream and chopped green onions to garnish.

Blend the 2 cups sour cream, 1 cup chopped onion, cumin and 1 cup of shredded cheese (be sure not to go too heavy on cheese, ruins texture and taste).

Place tortillas, one at a time, in shallow casserole dish and spoon fill 1/6 of the mixture in each, folding and placing seam side down, after each filling. Pour enchilada sauce over them and sprinkle remaining cheese over top. Bake uncovered in a preheated 375 degree oven for 10 minutes. Cover, increase temperature to 400 degrees and bake for 10-15 minutes more. Garnish with green onions and sour cream.