Ingredients:
12 corn tortillas
16 -20 ounces enchilada sauce
1 pint sour cream
2 -3 bunches green onions, chopped ( including 2 or 3 inches of the stem)
1/2-1 lb cheddar cheese
1 pint yogurt
vegetable oil
8 ounces green chili salsa
Directions:
——–Sauce——.
In a bowl mix the yogurt, sour cream, green onions and green chili salsa.
Pour the enchilada sauce into another bowl.
—-CookingTortillas——.
In hot oil, fry tortillas just until soft, drain and dip in sauce to coat.
Place in a 9 x 13 baking pan or larger, making a single layer.
Add part of the sour cream mixture and sprinkle with cheese.
Repeat until pan is full, pour the remainder of the sauce over the top and add a final layer of cheese.
Bake enchilada dish for 20-25 minutes at 325 degrees.
Servings: 12
Time preparation: 5 min.
Time total: 30 min.