A fun take on red chile enchiladas! Enchilada wontons filled with grown beef, smothered in red chile sauce and topped with cheese.
Heat olive oil in a pan over medium heat. Add onion and cook until they start to soften, 5 - 8 minutes. Add minced garlic, and cook an additional 30 seconds. Add ground beef, season with cumin, salt and pepper, and cook until no longer pink. Add prepared red chile sauce, stir well, reduce to medium-low, and simmer for 8 - 10 minutes.
Line out 4 - 6 wonton wrappers at a time. In the center of each, add 1 tsp of the ground beef, then sprinkle with cheddar cheese. Using your finger, trace the edges of the wrapper with water. Fold the wrap in half to form a triangle. Carefully seal the edges, making sure no food is sticking out, and that there are no gaps. Trace the bottom of the wrapper with water, then bring the two bottom corners together at the bottom. (See pictures above)
Heat some oil for deep-frying in a pot or pan. Once the oil is fully heated, deep fry the wontons in batches, until golden brown. Transfer to a paper-towel lined plate.
While wontons are cooking, combine 1/4 cup sour cream with 1 tsp of prepared red chile sauce. Season with salt and pepper.
Enjoy wontons with red chile sour cream dipping sauce!