Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    regular corn tortillas
  1               Pint  sour cream -- (16 ounces)
  1               Pint  yogurt -- (16 ounces)
  2            Bundles  green onions -- chopped, including
                        (2 to 3)
  2             Inches  the stem -- (2 to 3)
     1/2         Pound  grated longhorn -- Cheddar cheese or
                        Queso Mexicano (1/2 to 1)
  16            Ounces  enchilada sauce -- (16 to 20)
                        vegetable oil or lard
  8             Ounces  green chili salsa

Preparation:

Cooking Enchiladas In a bowl mix the yogurt, sour cream, green onions and green chili salsa. Pour the Enchilada sauce into another bowl. Cooking tortillas: 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 for 30 minutes. at 325 degrees.

Nutritional Information:

1857 Calories (kcal); 163g Total Fat; (77% calories from fat); 38g Protein; 69g Carbohydrate; 416mg Cholesterol; 998mg Sodium