1 lb. hamburger
1 onion
7 oz. can chopped green chilies
1 (10 1/2 oz.) Frito enchilada bean dip
8 oz. cheddar cheese
8 oz. Monterey Jack cheese
1 pkg. (8 inch) flour tortillas
1 can enchilada sauce

Brown and drain hamburger and onion; add to taste: pepper, chili powder, cumin and garlic salt. Mix into hamburger and onion the chopped green chilies and bean dip. Grate the cheese.

Divide meat mixture evenly onto tortillas. Roll, pour enchilada sauce over tortillas. Sprinkle evenly with cheese. Bake until cheese is melted. Do not bake enchiladas until ready to eat. If recipe is too large, cook those needed and refrigerate remainder. Can garnish with sour cream and La Victoria green taco sauce. Serves 12, 1 enchilada sauce.