Enchiladas.....kitchen of Carolyn

8 flour tortillas
1 lb. hamburger
1 medium onion, chopped
1/2 c. sour cream
1 cup grated cheese
1 t salt
1/4 tsp pepper
1 (15oz) can tomato sauce (or 2 - 8oz cans works)
2/3 c water
1/3 c chopped green pepper
1 T chili powder
1/2 t oregano - either leaves or powder
1/2 t gound cumin
1 clove garlic, finely chopped

Cook hamburger with onion and remove from heat. Stir in sour cream, cheese, salt, and pepper. Reserve

Heat remaining ingredient to boiling, stirring occasionally, reduce heat. Simmer, uncovered, 5 minutes.

Pour sauce into a 8 or 9 inch pie plate. Dip each tortilla into sauce and coat both sides. Spoon about 1/4 cup hamburger mixture onto each tortilla; roll tortilla around filling. Arrange in ungreased oblong casserole dish. Cook, uncovered, at 350 for 20 minutes. Serve with shredded cheese, sour cream and favorite salsa.

You may be wondering what to do with the extra sauce you dipped your tortilla in. I have found if you pour it on top of the enchiladas then the tortillas are a bit soft - but it still tastes great. However if you reheat the enchiladas again (like the next day) they are wonderful with the extra sauce on top!!