Basic Enchiladas

Preheat oven to 375 F.

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. Set aside.

Fill a small skillet with about half inch of canola oil. Heat over medium heat.

In a separate skillet heat enchilada sauce over medium low heat, just until warmed through. Remove from heat.

Using tongs, flash fry tortillas one at a time. Fry tortilla on each side for 3-5 seconds. Do not allow to crisp. Remove tortilla from oil and let drain on paper towel. Repeat with remaining tortillas.

Spray a 9 by 13 inch baking dish with non-stick spray. Pour about 1/2 cup of enchilada sauce in the bottom of the pan and spread around to coat the baking dish. Set the remaining sauce aside.

Dunk a tortilla in the remaining enchilada sauce to coat. Set on a plate and spoon about 2 tablespoons of sour cream mixture/filling in the middle of the tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with remaining tortillas.

Pour about 3/4 cup of enchilada sauce on top of enchiladas, reserving some for dishing up. Evenly spread remaining cheese on top of enchiladas. Bake for 15-20 minutes until bubbly. Remove from oven and sprinkle remaining green onions on top. Serve with a little more enchilada sauce if desired and enjoy!