Soften tortillas in hot oil. Put a dab of cheese and a spoonful of chili on each tortilla and roll. Place rolled tortilla, seam side down in baking pan. Pour enchilada sauce over all. Sprinkle with cheese. Bake. This is a good short cut recipe.
Trips to California always included a stopover in Kingman to visit Aunt Dorothy and Uncle Ted. One expectation was that sometime before we left, Aunt Dorothy would fix her enchiladas. She would often make her own chili to use in this recipe. - DLLI often add sliced black olives to the mixture. I usually make my own sauce to dip the tortillas in.
Blend the 2 cups sour cream, 1 cup chopped onion, cumin, and 1 cup of the shredded cheese. Fry the tortillas in the oil and dip into the heated sauce.
In an ungreased casserole about 8 X 10 inches. overlap two tortillas at one end of the pan, allowing part of the tortillas to extend over the edge of the pan. Spread about 6 Tablespoons of the sour cream mixture down the center of the tortillas, and fold the extending sections down over the filling. Repeat this technique to fill remaining tortillas, placing them side by side and completely covering the pan bottom; use all the filling. Sprinkle the remaining 3 cups cheese evenly over the top. (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. Garnish with more sour cream spooned down the center of the Enchiladas and sprinkle with more green onions. Makes six large Enchiladas.
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