2 c. (1 pt.) sour cream
1 c. chopped green onions (including some tops)
1/2 tsp. ground cumin
3-4 c. (about 1 lb.) shredded Cheddar cheese
12 corn tortillas
Salad oil, shortening, or lard for frying tortillas
1 can (10 oz.) enchilada sauce

Blend together in a bowl, sour cream, chopped onion, cumin and 1 cup of the shredded cheese. Set aside. Dip tortillas, one at a time, in hot oil to soften; drain quickly. Dip tortillas into the heated enchilada sauce. Fill each tortilla with about 1/3 cup sour cream mixture. Fold over and place in ungreased pan. Top with grated cheese. (You can cover and chill the casserole for 3 or 4 hours if you want to make it ahead.) Bake uncovered in a 375 degree oven for 20 minutes. Makes about a dozen enchiladas.