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Combine the sour cream, cilantro and garlic in a small food processor or blender. Process until smooth. Season to taste with salt. Refrigerate until needed.
Preheat the oven to the lowest setting or a warm setting. Place a cooling rack on top of a baking sheet and set aside.
Heat a large, heavy skillet with about an inch of oil to 350ºF.
Sprinkle the taco seasoning onto both sides of the wings. Working in 2 batches, add the wings to the oil and fry until cooked through, about 5 minutes on each side. When the first batch is finished cooking, use tongs to transfer the wings to the cooling rack and place in the oven to keep them warm.
Meanwhile, in a large bowl, combine the enchilada sauce and the wing sauce.
Once the wings are cooked, add them to the bowl with the enchilada sauce and stir to coat. Serve immediately with the creamy cilantro dip.