Basic Enchiladas

Directions

1. 1
   Preheat oven to 375 F.
2. 2
   Mix together sour cream, 1 1/2 cups of the cheese, meat, green chilies, 1/4 cup of the green onions, cumin and garlic powder.
3. 3
   Set aside.
4. 4
   Fill a small skillet with about half inch of canola oil.
5. 5
   Heat over medium heat.
6. 6
   In a separate skillet heat enchilada sauce over medium low heat, just until warmed through.
7. 7
   Remove from heat.
8. 8
   Using tongs, flash fry tortillas one at a time.
9. 9
   Fry tortilla on each side for 3-5 seconds.
10. 10
    Do not allow to crisp.
11. 11
    Remove tortilla from oil and let drain on paper towel.
12. 12
    Repeat with remaining tortillas.
13. 13
    Spray a 9 by 13 inch baking dish with non-stick spray.
14. 14
    Pour about 1/2 cup of enchilada sauce in the bottom of the pan and spread around to coat the baking dish.
15. 15
    Set the remaining sauce aside.
16. 16
    Dunk a tortilla in the remaining enchilada sauce to coat.
17. 17
    Set on a plate and spoon about 2 tablespoons of sour cream mixture/filling in the middle of the tortilla.
18. 18
    Roll up the tortilla and place it seam side down in the baking dish.
19. 19
    Repeat with remaining tortillas.
20. 20
    Pour about 3/4 cup of enchilada sauce on top of enchiladas, reserving some for dishing up.
21. 21
    Evenly spread remaining cheese on top of enchiladas.
22. 22
    Bake for 15-20 minutes until bubbly.
23. 23
    Remove from oven and sprinkle remaining green onions on top.
24. 24
    Serve with a little more enchilada sauce if desired and enjoy!