1 flank steak (3 lbs.)
1 to 2 cans Contadina Italian tomatoes
1 sm. can tomato paste
Onions
Garlic
Sour cream
Mozzarella or Chihualiua (Mexican) cheese

Boil meat with 1 bouillon cube until done, then shred meat. Put canned tomatoes, onion and garlic in blender and blend. Put in 5-quart pot and cook until thickens. Fry tortillas in oil about 2 seconds on each side. Roll meat in tortillas. Put seam side down. Pour sauce over and save some for later. Cover and bake at 350 degrees until hot. Put cheese over enchiladas. Put back in oven until cheese melts. If too dry, pour rest of sauce over.