Sour Cream Enchiladas These cheesy and delicious enchiladas combine corn tortillas, Rotel tomatoes, sour cream and Velveeta cheese for a terrific "Tex-Mex" flavor. Ingredients: 12 corn tortillas 1 1/2 lbs. Velveeta cheese, divided 1 cup sour cream 1 can diced tomatoes with green chilis Directions: Dip each tortilla in hot oil for a few seconds on each side to soften. Cut 1 lb. of the Velveeta cheese into squares and roll a few squares into each of the softened tortillas. Place seam side down into a greased 13x9" baking dish. Place remaining ingredients into a saucepan, mix well, and heat until melted. Spread evenly over tortillas and bake at 350 degrees until hot and bubbly. (About 30 minutes.)