• 1½ cups sour cream
• 3 tablespoons all-purpose flour
• 1½ teaspoons ground cumin
• ¼ teaspoon salt
• 1 cup milk
• 1 cup cheese (your choice), shredded

1. In a medium bowl, combine sour cream, flour, ground cumin, and salt. Whisk in milk. Pour sauce over filled enchiladas before baking. Cover and bake as directed.
2. Sprinkle enchiladas with desired cheese and bake, uncovered, about 5 minutes more or until cheese is melted or until Cotija cheese, if using, is softened and lightly brown. If desired, serve with purchased mango salsa or other salsa.

Makes 8 servings.