1 (1.5 oz.) pkg. enchilada sauce mix
1 (8 oz.) can tomato sauce
1 1/2 c. water
3 1/2 c. shredded longhorn cheese, divided (14 oz. total)
1 c. shredded Monterey Jack cheese with jalapeno peppers, divided (4 oz. total)
1 (16 oz.) carton sour cream
1 c. chopped green onions
1/2 tsp. ground cumin
12 corn tortillas
Vegetable oil
Chopped green onions

Combine enchilada mix, tomato sauce, and water in a small saucepan. Bring to a boil; reduce heat and simmer 10 minutes. Set aside. Combine 1/2 cup of each cheese in a medium mixing bowl. Add sour cream, 1 cup green onions and cumin; mix well. Set aside.

Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet for 5 seconds on each side. Add additional oil, if necessary. Drain on paper towels; dip each tortilla in enchilada sauce. Place 1 1/2 tablespoons of sour cream mixture on each tortilla; roll up tightly and place seam side down in a lightly greased 12 x 8 x 2 inch baking dish. Pour remaining enchilada sauce over top.

Bake at 375 degrees for 20 minutes. Sprinkle remaining cheese over top and return to oven for 5 minutes. Garnish with chopped green onions. Yields 6 servings.