Sour Cream Enchiladas

2-3 bunches green onions, chopped
1 bunch cilantro, coarsely chopped
1 large ripe tomato, chopped
4 cups sour cream
½ cup cream
¼ cup unsalted butter, melted
1 – 7oz. can diced green Chiles, mild OR if you like it hot, substitute with a can of diced jalapeños
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon coriander
1 teaspoon salt
pepper to taste
½ lb. Monterey jack cheese, grated
¼ lb. sharp cheddar cheese, grated
16 corn tortillas

Preheat oven to 350°.

In a large bowl, stir all of the ingredients together EXCEPT for the grated cheeses. Spread a thin layer on the bottom of a 13×9 baking dish. Add the grated cheeses to the sour cream mixture, stirring well to blend; set aside ¾ cup of filling for the top. Fill tortillas by the spoonful and place filled tortilla seam side down in the baking dish. Spread the reserved filling over the top.
Bake uncovered at 350° for 40 minutes. Serve with Pico de Gallo, and C$’s Guacamole.