2 c. sour cream
1 c. chopped green onions
1/2 tsp. ground cumin
4 c. cheese, grated
12 corn tortillas
1 can enchilada sauce

Blend sour cream, onions, cumin and 1 cup cheese. Fry tortillas each side a few seconds. Blot on towel. Dip in enchilada sauce. Put filling in; roll; put rest of cheese on top. Bake at 375 degrees for 20 minutes. Can be made 1 hour before and covered with foil.