From Marvel Jensen
2 cups sour cream
½ teaspoon ground cumin
1 cup chopped green onions (tops too)
1 pound grated cheddar cheese
12-14 corn tortillas
1 package Schilling enchilada sauce made up.
Blend sour cream, chopped onion, cumin and 2 cups of the grated cheese and set it aside. Fry tortilla in a little bit of oil until limp and then dip in heated enchilada sauce. In 9x13 pan, roll enchilada with sour cream mixture down center, placing folded side down. When all are filled, sprinkle with remaining cheese. (At this point you can cover and chill for several hours if you want.) Bake uncovered in 375° oven for 20 minutes. Garnish with more sour cream and chopped onion.