My vegetarian son and his family came for Thanksgiving dinner. That always throws me into a dither about what to cook for them ... Me, I like turkey for Thanksgiving!
So I delved into my mind and remembered a dish I used to make a long time ago when the kids were younger. It was one of the recipes in our preschool cookbook. The kids loved the meal called Connie’s Enchies. Along with the Enchies we had a salad of mixed vegetables and fruits with side of asparagus and my son’s incredible Berry Bliss Cheesecake.
2 cups sour cream
1 cup chopped green onion
1/2 tsp ground cumin
4 cups (1-lb) shredded cheddar cheese
12 corn tortillas
1 can (10-oz) enchilada sauce
extra sour cream and green onions for garnish
Blend the sour cream, green onion, cumin, and one cup of cheese. Heat each tortilla over medium heat in a cast iron skillet until softened. As soon as you take the tortilla off of skillet dip into enchilada sauce.
In ungreased pan 8x10 or 9x9, spread about sour cream filling down the center of tortilla. Roll and lay the open end toward the bottom of the pan. Repeat until all are filled. Sprinkle the remaining cheese evenly over the top. Bake uncovered at 375° for 20 minutes. Makes 12 enchiladas.
Serve with garnish of sour cream and green onions. You can add some ground meat to the cheese mix if you want meat in your meal.
— Barbara Rexford