-Corn Tortillas -Cheese -Diced Green Chiles -Sour Cream
-Garlic Powder -Ground Cumin -Salt -Enchilada Sauce
Heat a skillet over medium-high heat. Once the skillet is nice and hot, toast the tortillas for about 15-30 seconds per side to get just a little color on the tortilla.
Save some cheese to use as a topping for the enchiladas. Combine the rest of the cheese in a bowl with sour cream, diced green chiles (drained), garlic powder, cumin, and salt.
Stir the filling ingredients together until well combined.
Preheat the oven to 350ºF. Add enchilada sauce to the bottom of a casserole dish and spread it around to cover the surface.
Add about 3 Tbsp of the cheese filling to the center of each tortilla, then roll it closed and place it in the casserole dish. Continue until all of the tortillas are filled, rolled, and in the casserole dish.
Pour enchilada sauce over the enchiladas. I like to leave some of the tortillas exposed to get extra toasty, but you can cover them completely, if you prefer.
Add the remaining shredded cheese on top of the enchiladas.
Bake the enchiladas for 20 minutes, or just until heated through. Make sure not to overbake the enchiladas, as this can cause the filling to curdle.