Roast Beef Sour Cream Enchiladas

Ingredients

• 1 (12 ounce) can roast beef
• 1 medium onion, diced
• 8 ounces cheddar cheese, grated, divided use
• 8 ounces monterey jack pepper cheese, grated, divided use
• 12 corn tortillas
• 16 ounces sour cream
• 7 ounces diced green chilies
• oil, for frying

Directions

1. 1

   Heat 1/2 inch oil in skillet and briefly fry corn tortillas to soften. Drain well.

2. 2

   Shred canned or left over roast beef and any juices with fork and heat in small saucepan.

3. 3

   Place 1 to 2 tablespoons roast beef in center of each tortilla and sprinkle with diced onion and small amount of each kind of cheese.

4. 4

   Place in 9X13 baking dish and repeat until all 12 tortillas have been stuffed.

5. 5

   Sprinkle any remaining onion and beef over tops of enchiladas.

6. 6

   Mix sour cream with undrained green chiles and spread over enchiladas.

7. 7

   Top enchiladas with remaining cheeses.

8. 8

   Bake at 350 for 20-25 minutes or until warmed through and bubbly.

9. 9

   Do NOT over bake or tortillas will be tough on the bottom.