2 c. sour cream
1 c. chopped green onions, including some tops
1/2 tsp. ground cumin
4 c. shredded longhorn cheddar cheese (about 1 lb.)
12 corn tortillas
1 can enchilada sauce
Additional sour cream nd onions for garnish

Blend 2 cups sour cream, 1 cup onion, cumin, and 1 cup shredded cheese.

Fry tortillas in hot salad oil or shortening by dipping over medium heat a few seconds until tortilla is limp, then dip in heated enchilada sauce.

In an ungreased casserole about 8 x 10 inch overlap 2 tortillas, at one end of pan, allowing part of the tortilla to extend over the edge of the pan. Spread about 6 tablespoons of sour cream filling down the center of tortilla and fold the extending sections down over the filling.

Repeat to fill rest of tortillas and completely cover the bottom of the pan. Sprinkle the remaining 3 cups cheese evenly over the top. At this point you can cover and refrigerate to bake later if you want.

Bake enchiladas at 375 degrees for about 20-25 minutes. Garnish with sour cream spooned down the center and sprinkle with more green onions. Makes 6 lg. servings.