Enchiladas de Jocoque

2 cups sour cream 1 cup chopped onions (purple are delicious, slightly sweet) 3/4 t. ground cumin 4 cups shredded extra sharp cheese (about 1 lb) 1 can Ortega diced green chiles (7 oz) About 3 cans (12.5 oz. each) enchiladas sauce About 2 dozen corn tortillas (taco size) Additional sour cream Chopped green onions

Blend sour cream, onions, cumin, cheese and chiles and set aside. Heat 1 to 2 cans enchilada sauce in frying pan. Place 1 tortilla in pan and completely cover it with sauce. Remove when tortilla becomes limp. Fill tortilla with large scoop of sour cream mixture and roll up. Fill as many tortillas as possible. Pour extra enchilada sauce on finished enchiladas. top with dollops of sour cream and a few chopped green onions. Bake at 350 for 15 to 20 minutes. Serve 1 to 2 large enchiladas per person. Source: Jan and Bruce Scherer, Look Who's Cooking In Laguna Beach

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