1 10oz can enchilada sauce
½ t salt
1 16oz can diced tomatoes, undrained
1/3 c chopped onion
12 corn tortillas
1 ½ c grated longhorn Cheddar Cheese
1 ½ c sour cream
In saucepan, combine enchilada sauce, tomatoes, onion, and salt. Heat over medium flame until mixture boils. Heat oil in small skillet until hot. Dip one tortilla at a time in hot oil for several seconds. Drain tortilla on paper towel. Continue until all tortillas have been softened. On each tortilla, place heaping tablespoon of sauce and sprinkle with grated cheese. Roll up and place in shallow casserole dish, seam side down, close together. Pour remaining sauce over enchiladas. Sprinkle with additional grated cheese. Heat in oven at 400 degrees for 15 minutes. Spoon sour cream over enchiladas and serve hot.